1 pound boneless pork shoulder, trimmed, cut into 1-inch cubes
2 15-oz. cans hominy, rinsed and drained
1 16-oz. jar salsa verde
2 cups low-sodium chicken broth
1 4-oz. can diced chiles
1 medium onion, finely chopped
5 cloves garlic, minced
1 tablespoon cumin
1 teaspoon dried oregano
Chopped avocado, sliced radishes, chopped cilantro, lime wedges and sour cream, for serving, optional
How to Make It
Warm oil in a skillet over medium-high heat. Season pork with salt. Working in batches, brown pork on all sides, 6 to 8 minutes. Transfer to slow cooker.
Stir hominy, salsa, broth, chiles, onion, garlic, cumin, oregano and 1/2 tsp. salt into slow cooker. Cover; cook on low until pork is tender, 4 1/2 to 5 hours. Serve hot, with avocado, radishes, cilantro, lime wedges and sour cream on the side, if desired.
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I've made this many times,and always get good feedback when I make this soup for friends or family. I use chicken thighs instead of pork, then shred the meat before serving. The skin and bones enhance the flavor. Also, I use a can of green enchilada sauce instead of salsa verde.
I love that instead of just throwing in a ton of green sauce, this soup had chicken broth in it too. It was definitely spicey with the jalapeños but it wasn't too spicey. Wasn't so good that I'll make it again but it wasn't bad either.
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