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Mexican Hominy and Pork Tomatillo Soup

  • Author: Emily Nelson
  • Yield: 0 Serves 8-10 1x


  • 4 pounds pork shoulder (trimmed and cut into inch chunks)
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • pounds tomatillos (husks and stems removed, washed and dried, cut into halves)
  • 1 large onion (cut into 1-inch pieces)
  • 4 garlic cloves (minced)
  • 1 tablespoonsminced fresh oregano (or 1 teaspoon dried)
  • 1 teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil
  • 1 28- ounce can hominy (drained and rinsed)
  • 2½ cups low-sodium chicken broth
  • 2 large or 3 medium-sized poblano chills (seeded and minced)
  • 3 tablespoons minute tapioca
  • 2 teaspoons natural cane sugar
  • 2 bay leaves
  • ¼ cup minced cilantro
  • extra cilantro (sour cream, and tortilla chips for serving)


  1. Season the pork with salt and pepper and set aside while you prepare the vegetables. (It’s even better if you season the evening before it goes into the slow cooker.)
  2. 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 the broiling.
  3. Allow the vegetables to cool for a few minutes, then place them in the bowl of a food processor along with any accumulated juices. Pulse until tomatillos and onions are almost smooth, about 10-12 pulses. Transfer mixture to slow cooker.
  4. Add the hominy, broth, poblanos, tapioca, sugar, and bay leaves to the slow cooker and give a quick stir to incorporate. Nestle the pork in the slow cooker being sure to immerse the pork under the liquid. Cover and cook until pork is soft and tender, about 9-11 hours on low or 5-7 hours on high.
  5. Remove fat from 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.
  • Category: Main
  • Cuisine: Mexican
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