Pork shoulder simmers with roasted green chiles before canned hominy is added near the end. Fresh radish, onion, and lime give each bowl a different finish.

Ingredients

  • 2 lbs pork shoulder, cut into chunks
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 cups roasted Hatch green chiles, chopped
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp smoked paprika (optional)
  • 6 cups chicken broth
  • 2 cans (15 oz each) white hominy, drained
  • Salt and pepper to taste
  • Diced red onion
  • Cilantro
  • Lime wedges
  • Sliced radish
  • Extra green chile or fresh jalapeño

Instructions

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Recipes, Soups & Stews
Pages 12