The Best Mexican Pork Pozole Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • 1 tbsp olive oil
  • 1 chopped onio
  • t tsp garlic paste
  • 2 tsp dried oregano
  • 1½ tsp dried cumin
  • Pork stock from cooked pork loin or roast
  • 1 large can white hominy
  • 28 oz. mild enchilada sauce
  • 3 cups pork roast cooked and shredded
  • 1 lime
Instructions
  1. Cook your pork loin or roast in a crockpot for 8 hours on medium. Remove pork and shred. Save stock.
  2. Add the olive oil to a large pot. Saute the onion and garlic paste for 5 minutes on medium heat. Turn the heat to low and add the spices. Saute 1-2 minutes, continue stirring.
  3. Add the pork stock, hominy, and enchilada sauce. Return heat to medium and bring soup to a boil.
  4. Reduce the heat to low and add the shredded pork. Simmer for 15 minutes until hot.
  5. Serve with sour cream and lime wedge.
Recipe by Fencerow to Fencerow at http://www.fencerowtofencerow.com/2017/02/12/best-mexican-pork-pozole-soup/