Mexican Posole Soup Recipe with Shredded Pork

Name: Mexican Posole Soup Recipe with Shredded Pork
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Ingredients: 2 lb Pork Shoulder ((Boston Butt)); 1 tbsp Cumin; 1 tsp Garlic Powder; 1 tsp Paprika; 1/2 Red Onion ((sliced)); Salt and Pepper; 1 tbsp Canola Oil; 1/2 Red Onion ((chopped)); 3 Cloves Garlic ((minced)); 2 Roma Tomatoes ((chopped)); 6 Cups Chicken broth; 28 oz can Pinto Beans ((undrained)); 28 oz can Hominy ((drained)); 28 oz can diced tomatoes ((pureed in blender)); 1 tbsp Oregano; 2 tsp Cumin; 1 tbsp Mexican Hot Sauce; Kosher Salt & Ground Pepper; Juice from 1 wedge of lime per bowl; Chopped fresh cilantro; Shredded Mild Cheddar; Flour Tortillas

4.8

(5)

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Prep Time: 15 minutes

Cook Time: 300 minutes

Total: 315 minutes

Servings: 8

Cost: $7.51 /serving

Author : Fox Valley Foodie

Mexican Posole Soup Recipe with Shredded Pork

Instructions

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Step 1

Combine pork seasonings and coat meat.

Step 2

Place in Dutch Oven or roasting pan with ½ cup water and topped with sliced onions.

Step 3

Cover tightly with foil or lid then place in oven at 275 degrees for 5-6 hours, or until fork tender. Remove from oven and let rest till cool enough to handle, then remove any large chunks of fat and shred meat (reserve juices).

Step 4

Heat oil in large pot and sauté onions till translucent (5 mins).

Step 5

Add garlic till aromatic(2 mins), then add tomatoes until softened (2 mins).

Step 6

Add remaining ingredients, minus salt and pepper.

Step 7

Stir occasionally for 30 mintutes.

Step 8

Add shredded pork and pan juices to soup and simmer for 30 more minutes. Salt and pepper to taste.

Step 9

Serve with shredded cheddar, lime wedge, chopped cilantro, and flour tortillas.

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