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Mexican Pork Stew
Course
Dinner, Soup
Keyword
Dinner, Soup
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Servings
8
Calories
217
kcal
Ingredients
4
tablespoons
olive oil
1
cup
chopped onion
1
cup
chopped celery
1
green pepper
chopped
Salt and pepper
4
cloves
garlic
minced
1
tablespoon
cumin
1/2
teaspoon
oregano
4
cups
chicken stock
1
jar (16 ounces)
green salsa
2
cans (4 ounces each)
diced green chilies
2 to 3
cups
cooked and shredded
pork roast
3
cans (15 ounces each)
white hominy
rinsed and drained
Lime wedges
Sour cream
Diced avocados
Diced fresh or pickled jalapeño peppers
Chopped radishes
Chopped cilantro
Chopped scallions
Shredded Monterey jack cheese
Instructions
Heat oil in a large soup pan.
Add onion, celery, and green pepper and cook about 5 minutes or until they start get soft.
Season with a little salt and pepper.
Add garlic and cook for 30 seconds, stirring constantly.
Add cumin, oregano, 4 cups chicken stock, salsa, green chilies, pork and hominy and simmer for about 10 minutes.
Add salt and pepper to taste.
If too thick, add more stock or some water.
To serve, ladle stew into bowls.
Squeeze a little fresh lime juice on top!
Put all the toppings out let everyone spoon on their favorites.
Notes
I make my
Green Chili Pork Roast
and use the leftovers to make this.
Nutrition
Calories:
217
kcal
|
Carbohydrates:
4
g
|
Protein:
19
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.03
g
|
Cholesterol:
58
mg
|
Sodium:
68
mg
|
Potassium:
382
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
163
IU
|
Vitamin C:
15
mg
|
Calcium:
29
mg
|
Iron:
1
mg