Mexican Pork and Hominy Chowder

Mexican Pork and Hominy Chowder
Makes 4
Prep 15 m
Cook 17 m



  1. 1 of 2 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. 2 of 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 kcal cal., 36 g pro., 977 mg sodium, 4 g fiber, 8 g sugar, 30 g carb., 18 g sat. fat, 39 g Fat, total