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Ingredients
- 1 tablespoon olive oil
- 12 ounces boneless pork shoulder, trimmed and cut into 1/2-inch pieces
- 1 cup chopped onion
- 4 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground red pepper
- 1/2 cup beer
- 2 cups fat-free, lower-sodium chicken broth
- 1/2 cup salsa verde
- 1 (28-ounce) can hominy, drained
- 1/4 cup cilantro leaves
- 4 radishes, sliced
- 4 lime wedges
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add pork; sauté 5 minutes, turning to brown on all sides. Remove pork from pan. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Return pork to pan; stir in cumin and pepper. Add beer; bring to a boil. Cook until liquid almost evaporates (about 9 minutes).
2. Add broth, salsa, and hominy; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until pork is very tender, stirring occasionally. Ladle 1 1/2 cups soup into each of 4 bowls. Top each serving with 1 tablespoon cilantro and 1 sliced radish. Serve with lime wedges.
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