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Mexican Hominy and Pork Tomatillo Soup

Emily Nelson
Course Main
Cuisine Mexican


  • 4 pounds pork shoulder trimmed and cut into 1½ 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
  • 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


  • 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.)
  • 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.
  • 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.
  • 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.
  • 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.