A good bowl of Mexican hominy and pork tomatillo soup takes time, but is oh so worth it. Have it for days throughout the week.
This one requires a few extra steps in the preparation, but I hope you’ll agree that it’s worth the work after you give it a try. It begins by broiling fresh tomatillos and onions until they become just slightly charred to help achieve that deep smoky flavor. Next these vegetables are given a quick whirl in the food processor to create the base for the chili. The oregano, cumin, and cilantro all help to make this bright chili full of flavor and depth. If time is scarce in the morning, I’d suggest chopping all of the vegetables and roasting the tomatillos the evening before to keep the morning prep time to a minimum.
To serve, I especially like this chili with crushed tortillas sprinkled over with dollop of sour cream and a few extra snips of cilantro. 
Mexican Hominy and Pork Tomatillo Soup
- Total Time: 350 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Tender pork simmered in a rich broth with hominy, tomatillos, and warming spices. A hearty and flavorful soup perfect for a chilly evening.
Ingredients
- 4 lbs (1814 g) pork shoulder
- 1 tbsp kosher salt
- 1 tsp ground black pepper
- 1 1/2 lbs (680 g) tomatillos
- 1 large onion
- 4 cloves garlic
- 1 tbsp (15 ml) minced fresh oregano
- 1 tsp ground cumin
- 2 tbsp (30 ml) extra virgin olive oil
- 1 (28 ounce) can hominy
- 2 1/2 cups (591 ml) low-sodium chicken broth
- 2 large or 3 medium poblano chillis
- 3 tbsp minute tapioca
- 2 tsp natural cane sugar
- 2 bay leaves
- 1/4 cup (59 ml) minced cilantro
- extra cilantro
Instructions
- Season the pork with salt and pepper and set aside.
- Line a baking pan with aluminum foil. Arrange tomatillos and onions on the pan and toss with garlic, oregano, cumin, and olive oil. Broil until vegetables are soft and slightly charred, about 5-8 minutes, rotating pan halfway through.
- Allow the vegetables to cool for a few minutes, then place them in a food processor with any accumulated juices. Pulse until almost smooth, about 10-12 pulses. Transfer mixture to a slow cooker.
- Add the hominy, broth, poblanos, tapioca, sugar, and bay leaves to the slow cooker and stir to incorporate. Nestle the pork in the slow cooker, ensuring it is immersed in the liquid. Cover and cook until pork is soft and tender, about 9-11 hours on low or 5-7 hours on high.
- Remove fat from the surface and discard bay leaves. Stir in cilantro and season to taste with additional salt and pepper. Serve with additional cilantro, sour cream, and crushed tortilla chips.
Notes
- For a richer flavor, use bone-in pork shoulder. Trim excess fat before seasoning.
- If you don’t have a food processor, finely chop the roasted tomatillos and onions instead. The soup will have a slightly chunkier texture.
- Leftover soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 330 minutes
- Category: Soup
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
What is the purpose of broiling the tomatillos and onions before blending them?
Broiling the tomatillos and onions until slightly charred enhances their flavor by adding a deep smoky quality, which contributes to the overall depth of the soup.
Can I prepare the tomatillos and onions in advance?
Yes, you can chop the vegetables and roast the tomatillos the evening before to save time in the morning, making the preparation quicker.
What can I use to enhance the flavor of the soup aside from the spices listed?
You can add fresh cilantro and a dollop of sour cream when serving to brighten the flavors and add creaminess to the soup.
