Recipe from Pasta Plus!! //




Easy; Prep:10 - Cook:1:40
Yield: 4 servings

If you like Southwestern and/or hominy, this is your dish! Canned ingredients are salty enough, don't add salt without careful tasting. If you can't find salsa verde, check our recipe.

  • 2 tablespoon olive oil (separately), you can also use canola or corn oil
  • 12 ounces boneless pork shoulder, trimmed of fat and cut into 1/2-inch pieces
  • 1 cup chopped onion
  • 4 garlic cloves, minced (finely chopped)
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground red pepper
  • 1/2 cup beer or water
  • 2 cups chicken, beef or vegetable broth
  • 1/2 cup salsa verde
  • 1 (28-ounce) can hominy, rinsed in cold water and drained
  • 1/4 cup cilantro leaves
  • 4 radishes, sliced
  • 4 lime wedges
OO Heavy dutch oven or casserole (stovetop) with cover.

  1. Have all your ingredients prepared and gathered (onions, garlic, spices, etc.) for easy adding as the cooking progresses.
  2. Heat a Dutch oven over medium-high heat. Add 1 TBSP oil; swirl to coat. Add pork; sauté 5 minutes, turning to brown on all sides - allow any liquid to boil off. Remove pork to paper towels on newspaper to drain.
  3. Add TBSP oil, onion; sauté stirring occasionally until transparent, 4 -5 minutes; you should be 'deglazing' here, combining any bits off the bottom of the pan with onions.
  4. Add minced garlic; sauté 1 minute, stirring constantly.
  5. Return pork to pan; stir in cumin and pepper.
  6. Add beer; bring to a boil. Cook until liquid almost evaporates (about 9 minutes). Make sure that all 'glaze' on bottom of the pan is combined with rest of ingredients.
  7. Add broth, salsa, and hominy; bring to a boil.
  8. Cover, reduce heat, and simmer 1 hour and 10 minutes or until pork is very tender, stirring occasionally.
  9. Ladle 1 1/2 cups soup into each of 4 pre-heated (if it's cold outside) bowls.
  10. Top each serving with a TBSP of cilantro and sliced radish. Serve with quartered Mexican limes.