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Ingredients
- 2 lb Pork Shoulder boned and cut into 1″ chunks
- 1 lb Tomatillios Husked and halved
- 2 Poblano Pepper Stemmed, seeded and deveined
- 2 Jalapeno Pepper Stemmed, seeded and deveined
- 1/2 C Cilantro
- 6 Garlic Cloves
- 1 Onion quatered
- 1 Onion diced
- 6 C Chicken Stock
- 1 Tb Salt
- 1 Tb Black Pepper
- 1.5 ts Mexican Oregano
- 3 15 oz Cans Hominy drained
Ingredients
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Instructions
- Place the Tomatillios, Poblano, Jalapeno, Cilantro, Garlic and the quartered Onion in a food processor. Pulse until it is chopped. Add 1 C of Chicken Stock and blend until pureed.
- In a large skillet over medium heat warm up a Tb of oil and then pour in the Tomatillo mixture. Stir occasionally until the sauce is reduced. About 20 minutes
- While heating the Tomatillo mix place a Tb of oil in a stockpot over medium-high heat and cook the pork until browned on all sides. Move the pork to your Crock Pot.
- Add the diced Onions to the stock pot and cook for about 3 minutes. Add 2 C of the Chicken Stock to deglaze the pan then pour this into the Crock Pot too.
- Add the Hominy, Oregano, Salt, Pepper to the Crock Pot along with the remaining 3 C of Chick Stock to the Crock Pot. Stir well to combine.
- When the Tomatillo mixture is finished cooking pour it into the Crock Pot and cook on low for 4-5 hours
Recipe Notes
Serve with warmed/buttered Tortillas and garnish the soup with any of the following Avocado, Lime wedges, shredded Cabbage, shredded cheese, chopped Cilantro, etc…
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