I found this recipe in the 30th Anniversary Edition of Cooking Light Magazine. This looks like a quick recipe I can throw together for workday lunches.
1 tbsp. olive oil
1lb. ground pork
1 C. chopped onion
3 garlic cloves, minced
2 tsp. dried oregano
1 tsp. ancho chili powder
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 bay leaf
1 14.5oz. can unsalted diced tomatoes
1 25oz. white hominy, rinsed and drained
5 C. unsalted chicken salt
1/2 C. uncooked tricolor quinoa
6 tbsp. queso fresco, crumbled
1/3 C. shaved radishes
1/2 C. loosely packed cilantro leaves—-I may skip the cilantro. I like it in very small doses only.
Heat oil in a Dutch oven over medium heat. Add pork; cook 5 minutes or until browned, stirring to crumble. Add onion, garlic, oregano, ancho chili powder, salt, and pepper; cook, stirring often, until softened, about 4 minutes. Add bay leaf, tomatoes, hominy, stock, and quinoa; increase heat to high. Bring mixture to a boil. Reduce heat to medium, and simmer, covered, 15 minutes.
Discard bay leaf. Ladle soup into 6 bowls; top evenly with queso fresco, radishes, and cilantro.
Per serving: 341 calories, 12g. fat, 24g. protein, 33g. carbohydrates, 5g. fiber, 596mg. sodium
