Pork Hominy Soup with Cilantro

November 26, 2013

“This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and eMeals all my opinions are my own. #pmedia #eMealstotheresuce http://cmp.ly/3/8vNxcO.”

Pork Hominy Soup with Cilantro

I’ve used Emeals.com in the past, but had forgotten about them until Pollinate Media reached out with a campaign. Lately I’d been falling behind on meal prep, and we ended up with whatever was in the fridge as I tried to finish up working. Grocery shopping became a nightmare when it took half a morning to plan the weeks food only to spend 2 hours shopping for it.

Working from home full time meant little time for this, but I missed cooking and preparing meals more often than I was getting to.

With EMeals, the prep is done for you. To start getting eMeals, just choose a meal plan based on your eating style, your family size and even your favorite grocery store. Every week, your meal plan arrives in your inbox — complete with seven simple, creative, family–friendly dinner recipes. Each includes an entrée and side dishes.

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Along with the meal plan, you’ll receive a detailed grocery list organized by section and coordinated with the weekly sales at selected stores.

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We made Pork Hominy with Cilantro with ingredients that were used for the rest of the meals the entire week. It was fast – 35 minutes from prep to table.

EMeals has a variety of options you can choose from like Clean EatingPaleoSlow CookerNatural & Organic, and Gluten Free. You can also include breakfast and lunch plans.

Pork Hominy with Cilantro - emeals-4Pork Hominy:

  • 1 tablespoon canola oil
  • 11⁄2 cups chopped onion
  • 1 cup chopped celery
  • 1 poblano chile, seeded and chopped 28 oz can hominy, drained
  • 5 cups chicken broth
  • 1 bay leaf
  • 1⁄2 teaspoon dried oregano
  • 1⁄8 teaspoon ground red pepper
  • 1⁄2 teaspoon salt, 1⁄2 teaspoon pepper
  • 1 1/2 lbs pork chops, cooked and chopped
  • 1⁄4 cup chopped cilantro

Salad:

  • 2 large zucchini
  • 3 cups chopped Romaine lettuce
  • 2 tablespoons white wine vinegar
  • 11⁄2 tablespoons olive oil
  • 2 tablespoons chopped seeded jalapeño pepper
  • 1⁄4 teaspoon salt, 1⁄4 teaspoon pepper
  • 1⁄4 teaspoon sugar
  • 3 tablespoons grated fresh Parmesan cheese

Heat oil in a Dutch oven over medium-high heat. Add onion and celery; cook 4 minutes. Add chile, cook 4 minutes or until onion is just tender. Add hominy, broth, bay leaf, oregano, red pepper, salt, pepper, and pork. Bring to a boil. Reduce heat and simmer 15 minutes. Add cilantro before serving.

Shave zucchini with a vegetable peeler. Combine zucchini and lettuce in a large bowl. Combine vinegar, oil, jalapeño, salt, pepper, and sugar in a small bowl. Stir with a whisk until sugar dissolves. Drizzle dressing over zucchini mixture; toss to coat. Top with cheese.

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2 Comments

  • Jen

    November 27, 2013 at 8:27 am

    I always like meal prep and planning, but we are always on the go…..I will definitely look this up! Thank you

  • Emily Muto

    November 26, 2013 at 10:38 am

    Thanks for sharing, this sounds like something we could use too… considering my husband and I have been talking about starting to meal plan better for the past couple years and still have YET to figure it out! Great concept and cheap too!

Comments are closed.

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