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Soup & Stew
Mexican
6 - 8 servings
10 minutes
2 hours 15 minutes
2 tablespoons canola oil
2 1/2 pounds pork shoulder, cut into 1 inch pieces
1 onion, chopped
3 cloves peeled garlic, minced
10 cups chicken broth
1 tablespoon dried oregano
2 teaspoons salt
3 tablespoons Dried Anaheim Chiles
3 cups canned white Hominy, drained
Radish, thinly sliced
Organic Iceberg Lettuce, shredded
Onion, chopped
Organic limes, cut into wedges
Heat the oil in a large Dutch oven over medium-high heat.
Add the pork and cook, turning, until browned on all sides, about 5-10 minutes.
Remove the pork with a slotted spoon and keep warm.
Reduce heat to medium, and add the onion and garlic to the pan, cooking just until onion softens, about 3 minutes.
Return pork to Dutch oven and add the chicken broth, oregano, salt and ground chiles or chili powder.
Reduce heat to low, cover, and simmer for 1½ to 2 hours until pork is tender.
Check seasonings and add more chile powder or salt according to taste.
Ladle into soup bowls and pass garnishes. Serve with hot corn tortillas.
