Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ lbs pork shoulder
- ½ onion stuck with 2 cloves
- 2 cloves garlic, peeled
- 5 peppercorns
- ½ teaspoon whole cumin seed
- oregano, pinch
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoon oil
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon cloves
- ½ teaspoon cayenne
- 4 cups canned white hominy, drained and rinsed
- 3 to 5 cups pork broth from cooking pork shoulder
- 1 cup canned chopped green chilies
- salt to taste
Directions
This recipe requires a simple prep. Prepare the onion with the 2 cloves, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
Now you are ready to cook.
Place the meat in a large saucepan and just cover with lightly salted water.
Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano.
Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
Remove meat and broth, reserving both.
Sauté the chopped onion and garlic in oil until translucent.
Add the remaining spices, stir for a minute.
Cut the reserved pork into 1 inch cubes and add to the pan.
Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional).
Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
Degrease the stew, taste for salt, and serve in soup bowls.
Category:Mexican Soups
Category:Cathy's Recipes
Category:Pork shoulder and blade Recipes
Category:Onion Recipes
Category:Garlic Recipes
Category:Pork stock and broth Recipes
Category:Chile pepper Recipes
Category:Hominy Recipes