Living and sharing the Low Carb High Fat Lifestyle

Spicy grilled pork with pesto hominy

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August 23, 2012

I recently discovered that Mexican hominy (not the normal hominy, read the label) is low carb, with only 4g of net carbs per 1/2 cup. This was the result.

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 5

Ingredients

Pesto Hominy

1 cup Mexican hominy

1 tbs olive oil

1 small onion, diced

2 cloves minced garlic

3-4 tbs jarred pesto

Salt and pepper to taste.

Grilled Spicy Pork

5 pork chops

1-3 tbs house seasoning (salt, pepper, garlic powder, onion powder, paprika)

1 tsp spicy chili peppers in oil.

Directions

Pesto Hominy

1Heat olive oil in frying pan. Add onion and garlic and fry for 4-5 mins till soft. Add hominy. Cook 5-8 mins till heated through and softened. Remove from heat and stir in pesto. Taste for seasoning and adjust.

Grilled Spicy Pork

1Marinate pork in house seasoning and chili oil for 30min – 4 hours (or overnight if you have the time). Grill on high till cooked through.

00:00

Nutrition Facts

Serving Size1/5
Calories220
Sodium563
Potassium195
Protein15
Cholesterol39
Sugar2
Total Fat14
Saturated Fat3
Polyunsaturated Fat1
Monounsaturated Fat2
Total Carbohydrates8
Dietary Fiber1

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