Nutritional Facts
Serving Size: Entire recipe serves 4
- Calories: 380
- Protein: 30 grams
- Carbs: 40 grams
- Fat: 11 grams
Cooking Instructions
Ingredients:
- 1lb lean pork loin cut into small chunks
- 1 can white hominy, drained
- 1 tsp coconut oil
- 8 cups of water
- 2 cloves garlic, minced
- 5 guajillo chiles, seeded
- 2 bay leaves
- 5 tsp organic oregano divided
- 1 tsp cumin
- ½ tsp cayenne pepper
- ½ tbsp pink Himalayan salt
- 1 cup shredded red cabbage
- 1 cup red radishes cut in small cubes
Directions:
- In a pot, boil the chillies for about 10 minutes.
- Meanwhile, heat coconut oil in a large pot over medium heat. Next, add the pork loin, bay leaves, 1 tsp of oregano, cumin, garlic, cayenne pepper and salt. Cook for about 5 minutes.
- Add 4 cups of water and bring to a simmer.
- In a high speed blender add the chillies along with 4 more cups of water and blend until smooth. Strain the red sauce through a fine-mesh sieve, and add it to the simmering pot. Add the hominy as well.
- Bring to a simmer again, reduce heat, and cook for 35 minutes.
- Top with fresh red cabbage, 1 tsp of oregano and cubed radishes (goes great with some bakes tostadas).
- Enjoy!
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