Ingredients
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3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
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2 tablespoons lard or 2 tablespoons bacon fat
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1 large onion, chopped
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2 cloves garlic, peeled and diced
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1 teaspoon cumin
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1/2 teaspoon oregano
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1/2 teaspoon black pepper
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2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
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2 (15 ounce) cans white hominy, drained and rinsed
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1 1/2 cups cooked pinto beans (or 1- 15 oz. can pinto beans)
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1 quart pork stock or 1 quart chicken stock
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salt
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1/2 cup chopped cilantro (garnish)
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lime wedge (garnish)
Instructions
- In a large pan.
- Saute onions in lard or bacon drippings until clear.
- Add garlic and spices and cook another two minutes.
- Add meat, green chili, rinsed hominy and beans.
- The beans are not traditional but we like them.
- Cook another two minutes.
- Pour stock over all.
- Add salt to taste.
- Simmer, covered, about 1hour.
- Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
- I serve this with large corn chips and cold melon.