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Mexican Pork and Hominy Chowder

Mexican Pork and Hominy Chowder

Nutrition Facts
  • cal. (kcal) 608
Mexican Pork and Hominy Chowder
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 17 mins
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Ingredients

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  • 3 tablespoons extra-virgin olive oil
  • 1 1/4 pounds trimmed pork tenderloin, cut into 3/4-inch pieces
  • 1 medium yellow onion, chopped
  • 1 -2 jalapenos, seeded and chopped
  • 2 cloves garlic, peeled and chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups low-sodium chicken broth
  • 1 russet potato, peeled and cut into 1/2-inch dice
  • 1 can (15 oz) white hominy, drained and rinsed
  • 1 cup heavy cream
  • 1 cup whole milk
  • Sliced scallions, chopped tomato, sliced avocado and tortilla chips, for serving

Directions

  1. In a wide-bottomed pot, heat oil over medium-high. Add pork and cook, stirring occasionally, until browned, about 5 minutes. Reduce heat to medium and add next 3 ingredients. Cook, stirring occasionally, until onion is translucent, about 4 minutes. Season with 1/4 tsp each salt and pepper.
  2. Add broth and bring to a simmer. Add potato and hominy and simmer, partially covered, until potato is tender, about 8 minutes. Stir in cream and milk and return to a simmer. Stir in 1/2 tsp salt and remove from heat. Divide among 4 bowls and serve with scallions, tomato, avocado and tortilla chips.

Nutrition Information for Mexican Pork and Hominy Chowder

Servings Per Recipe: 4
PER SERVING: 608 cal., 39 g total fat (18 g sat. fat), 977 mg sodium, 30 g carb. (4 g fiber, 8 g sugars), 36 g pro.