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Hominy Pork Soup

 Hominy Pork Soup
Tender pork and hominy make this chili-like soup from Raquel Walkup different from the usual offerings. "For a satisfying supper, I serve it with sliced green, shredded cheese, lime wedges and warm flour tortillas," relates the San Pedro, California cook.
7 ServingsPrep: 15 min. Cook: 6 hours


  • 1 pound pork chop suey meat
  • 2 cans (15 ounces each) chili without beans
  • 1 can (15-1/2 ounces) hominy, drained
  • 1 can (8 ounces) tomato sauce
  • 1 medium onion, chopped
  • 1 bay leaf
  • 1 tablespoon chili powder
  • 1 teaspoon each dried basil, oregano and parsley flakes
  • 1 teaspoon ground cumin
  • Warmed flour tortillas, shredded Monterey Jack cheese, sliced green onions and lime wedges, optional


  • In a 3-qt. slow cooker, combine the pork, chili, hominy, tomato
  • sauce, onion and seasonings.
  • Cover and cook on low for 6 to 8 hours or until meat is tender.
  • Discard bay leaf. Serve with tortillas and toppings if desired.
  • Yield: 7 servings.