Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • Combine pork seasonings and coat meat.
  • Place in Dutch Oven or roasting pan with ½ cup water and topped with sliced onions.
  • 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).
  • Heat oil in large pot and sauté onions till translucent (5 mins).
  • Add garlic till aromatic(2 mins), then add tomatoes until softened (2 mins).
  • Add remaining ingredients, minus salt and pepper.
  • Stir occasionally for 30 mintutes.
  • Add shredded pork and pan juices to soup and simmer for 30 more minutes. Salt and pepper to taste.
  • Serve with shredded cheddar, lime wedge, chopped cilantro, and flour tortillas.