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    You are in: Home / Recipes / Hominy Soup With Pork and Lime Recipe
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    Hominy Soup With Pork and Lime

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    5 mins

    1 hr

    L'ecole's Note:

    Cf. "Pozole con Puerco y Lima" From I must admit that I played around with this recipe, given that: a) I don't have a pot big enough for the whole thing (4 quart), so I kind of made 2/3 of it, although I did use a whole pound of ground pork as well as the full amount of onion and garlic; and b) I don't have chiltepin pepper so I used a combination of chimayo chili powder and African Bird pepper. I also added a 1/2 teaspoon of cumin and a couple of handfuls of cilantro to the broth, as I was giving part of it to a friend just out of the hospital. Delicious!

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    Units: US | Metric


    1. 1
      Place the pork, onion, garlic, and pepper into an iron skillet or dutch oven, gently and cook until onion is transparent and pork has cooked through. Drain off fat, if any.
    2. 2
      To a dutch oven or large stockpot the rest of the ingredients. Heat through and simmer until flavors have blended. With limes, be careful how much salt you use - maybe add at the end of cooking.
    3. 3
      Garnish bowls of this soup with chopped cilantro and a lime wedge. This recipe will serve many people - at least a platoon!

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    Nutritional Facts for Hominy Soup With Pork and Lime

    Serving Size: 1 (473 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 348.2
    Calories from Fat 141
    Total Fat 15.7 g
    Saturated Fat 5.2 g
    Cholesterol 46.3 mg
    Sodium 637.0 mg
    Total Carbohydrate 34.3 g
    Dietary Fiber 5.0 g
    Sugars 6.8 g
    Protein 16.9 g

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