“A chunky Mexican soup made with pork and hominy. This is an easy version made in a slow-cooker.”
READY IN:
7hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a big non-stick skillet, heat the oil.
  2. Cook the pork, turning occasionally, until lightly browned on all sides (do in batches if necessary).
  3. Transfer pork with a slotted spoon to a 4 quart slow-cooker.
  4. Add zucchini, onion, and jalapeño to the skillet (add more oil in necessary).
  5. Sauté about 5 minutes or until the onion is softened.
  6. Add in the garlic, cook and stir for 1 minute.
  7. Transfer vegetables to slow cooker; add in water, chicken broth, marjoram, oregano, salt, and pepper to slow cooker; stir to combine.
  8. Cover and cook on LOW for 5-6 hours.
  9. Add in hominy and cook 10 minutes or until well heated.
  10. Ladle into individual bowls; garnish with cheese, peppers, and olives.

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