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
Units
Scale
- 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