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Ingredients
US|METRIC
8 SERVINGS
- 2 lb. pork shoulder (cut into 1” pieces)
- 1 Tbsp. vegetable oil
- 7 cups chicken broth
- 3 cloves garlic
- 3 chipotle peppers in adobo sauce (plus 1 tablespoon of adobo sauce)
- 25 oz. hominy (canned, drained)
- 1 tsp. dried Mexican oregano
- 1 large onion (diced)
- cilantro (chopped, for garnish, optional)
- sliced radish (for garnish, optional)
- avocado (for garnish, optional)
- corn tortillas (for garnish, optional)
- scallion (chopped, for garnish, optional)
- lime wedges (to squeeze, for garnish, optional)
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Directions
- Cut the pork into chunks while pre-heating a dutch oven or heavy stockpot.
- Add oil to the pot and sear the meat in batches as to not overcrowd the pan.
- Removed browned pork, reduce heat to medium, and sweat onions for 10 minutes. Add garlic and oregano and cook an additional 5 minutes.
NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories330Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat2.5g13% |
Trans Fat0g |
Cholesterol75mg25% |
Sodium340mg14% |
Potassium700mg20% |
Protein29g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber5g20% |
Sugars3g |
Vitamin A6% |
Vitamin C15% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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