Pork Rib Meat and Hominy Soup

Pork rib meat and hominy soup


3 to 4 cups leftover pork

6 to 8 cups stock, water or chicken broth

2 15 oz. cans hominy, drained, I used 1 white and 1 yellow

1 15 oz. can white beans, drained

1 4 oz. can chopped green chilies

1 6 oz. can Rotel tomato sauce, mild or hot

1 med. onion diced

2 cloves garlic, minced

1 heaping tsp. Cajun seasoning or chili powder

1 scant tsp. cumin

Hot sauce (optional)

Salt & pepper to taste


Pork and hominy soup or stew is a Mexican dish and usually uses white hominy. I used a can of white and a can of yellow for color contrast and taste. I had smoked pork ribs and backbone I made a stock from and pulled the meat from. I boiled them in water, a little salt & pepper and a bay leaf, cooled overnight and skimmed the fat off, but left a little in. If you just use leftover pork you might want to use chicken broth for the stock. A mix of pork and chicken would be good too.


Heat some olive oil in a soup pot, add the onions and garlic. Sautee until the onions are clear, add the meat and stir, add the seasonings and stir until the meat starts to stick to the pan, start adding the stock or broth to deglaze. When all the stock or broth is in bring to a boil then turn down to medium.


Add in the hominy, beans, green chilies and tomato sauce. Turn down to a simmer and cook about 45 minutes. Serve with crackers or bread and butter. My Cajun or Korean smoked crackers would go well with this.


Note: You can adjust the heat level to suite you. Since my wife does not like much heat I made mine on the mild side and then added some Cholula hot sauce to mine.