Pork Hominy Soup with Cilantro

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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.

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 Eating, Paleo, Slow Cooker, Natural & Organic, and Gluten Free. You can also include breakfast and lunch plans.

Pork 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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