Slow-Cooked Pork Tomatillo Soup With Corn & Hominy

By garciamoss

Ingredients

• For Garnish:
• 1 1/2 pounds center cut pork roast, sliced into 1-inch pieces
• 8 cloves garlic all together, 4 cloves smashed the other 4 minced
• 2 bay leaves
• 2 teaspoons oregano, separated
• 2 teaspoons salt, more to taste
• 6 cups water
• 1 small white onion, diced
• 2 to 3 jalapeños, diced (I used pickled peppers, was out of fresh ones)
• 4 cups fresh tomatillo, diced
• 1 cup fresh tomato, diced
• 2 cups hominy, drained and rinsed
• 2 cups fresh corn off the cob, uncooked
• Juice of 1 lime
• 1 1/2 cups chicken broth
• 1 teaspoon cumin
• 1/3 teaspoon pepper
• Key limes, sliced in half or regular lime wedges
• Avocado slices
• Crushed red pepper flakes
• Fresh or dried oregano, optional
• Warm corn tortillas

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. In a large pot, add the pork, 4 cloves of smashed garlic, 2 bay leaves, 1 teaspoon oregano, 6 cups of water and 2 teaspoons of salt. Bring to a boil then reduce heat and continue cooking for 1½ hours, skimming the top as needed.

2. Using a slotted spoon remove the pork onto a plate. Strain the broth and return it to the pot. Add the pork back in along with all of the remaining soup ingredients. Cook at a low simmer for another good hour or until the meat is tender. Taste for salt as it cooks down.