Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


  • 8 cup pork stock
  • 1 lb roasted pork shoulder chunked
  • 0.5 cup loose cilantro leaves
  • 2 hatch chilis or 1 poblano skinned and seeded
  • 1 can hominy
  • Sliced radishes for garnish
  • Shredded cabbage for garnish


  • Combine chilis, half the cilantro, and 1 cup stock in a blender and blend until smooth. Pour into a pot and add the rest of the stock. When It’s just about to boil, throw in pork chunks and hominy reduce the heat to low.
  • To serve, spoon soup into individual bowls and garnish with sliced radishes, shredded cabbage and remaining cilantro.

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