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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 8 |
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A chunky Mexican soup made with pork and hominy. This is an easy version made in a slow-cooker. Ingredients:
2 tablespoons olive oil |
2 lbs boneless pork shoulder, cut into 1 inch pieces |
2 medium zucchini, cut into 3/4 inch slices |
1 medium onion, chopped |
1 fresh jalapeno pepper, seeded and minced |
2 garlic cloves, minced |
3 cups water |
2 2/3 cups condensed chicken broth |
1 1/2 teaspoons dried marjoram |
1 1/2 teaspoons dried oregano |
1/2 teaspoon salt (optional) |
1/4 teaspoon black pepper |
1 (16 ounce) can hominy, drained and rinsed |
grated monterey jack cheese |
chopped pickled jalapeno pepper |
sliced black olives |
Directions:
1. In a big non-stick skillet, heat the oil.
2. Cook the pork, turning occasionally, until lightly browned on all sides (do in batches if necessary).
3. Transfer pork with a slotted spoon to a 4 quart slow-cooker.
4. Add zucchini, onion, and jalapeño to the skillet (add more oil in necessary).
5. Sauté about 5 minutes or until the onion is softened.
6. Add in the garlic, cook and stir for 1 minute.
7. Transfer vegetables to slow cooker; add in water, chicken broth, marjoram, oregano, salt, and pepper to slow cooker; stir to combine.
8. Cover and cook on LOW for 5-6 hours.
9. Add in hominy and cook 10 minutes or until well heated.
10. Ladle into individual bowls; garnish with cheese, peppers, and olives.
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