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“This is one of my very favorite soups. I always make it for my extremely picky dad when I visit. He loves it, too! I always use corn when I make it since I don't like hominy. It freezes well also.”
1hr 50mins

Ingredients Nutrition


  1. Trim fat from pork.
  2. Cut pork into 1/2-inch pieces.
  3. In a large saucepan heat oil.
  4. Brown pork, half at a time, in hot oil over medium-high heat.
  5. Remove pork from saucepan; set aside.
  6. Add onion and garlic to drippings in pan.
  7. Cook over medium heat until tender.
  8. Drain fat and return all pork to saucepan.
  9. Stir in broth, undrained tomatoes, oregano, cumin and black pepper.
  10. Bring to boiling; reduce heat.
  11. Cover and simmer for 1 hours
  12. Stir in hominy, carrots, and celery.
  13. Return to boiling; reduce heat.
  14. Cover and simmer for 20 - 30 min more or until vegetables are tender.
  15. Garnish with shredded cheese.

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