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Slow-Cooked Pork Tomatillo Soup With Corn & Hominy


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Rate this recipe 4.2/5 (13 Votes)


  • For Garnish:
  • 1 1/2 pounds center cut pork roast, sliced into 1-inch pieces
  • 8 cloves garlic all together, 4 cloves smashed the other 4 minced
  • 2 bay leaves
  • 2 teaspoons oregano, separated
  • 2 teaspoons salt, more to taste
  • 6 cups water
  • 1 small white onion, diced
  • 2 to 3 jalapeños, diced (I used pickled peppers, was out of fresh ones)
  • 4 cups fresh tomatillo, diced
  • 1 cup fresh tomato, diced
  • 2 cups hominy, drained and rinsed
  • 2 cups fresh corn off the cob, uncooked
  • Juice of 1 lime
  • 1 1/2 cups chicken broth
  • 1 teaspoon cumin
  • 1/3 teaspoon pepper
  • Key limes, sliced in half or regular lime wedges
  • Avocado slices
  • Crushed red pepper flakes
  • Fresh or dried oregano, optional
  • Warm corn tortillas


Adapted from


Step 1

1. In a large pot, add the pork, 4 cloves of smashed garlic, 2 bay leaves, 1 teaspoon oregano, 6 cups of water and 2 teaspoons of salt. Bring to a boil then reduce heat and continue cooking for 1½ hours, skimming the top as needed.

2. Using a slotted spoon remove the pork onto a plate. Strain the broth and return it to the pot. Add the pork back in along with all of the remaining soup ingredients. Cook at a low simmer for another good hour or until the meat is tender. Taste for salt as it cooks down.

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