Slow Cooker Pork & Hominy Posole Soup

 

Ingredients

1. 1 teaspoon ground cumin
2. ½ teaspoon smoked paprika
3. 1 teaspoon dried oregano
4. Kosher salt and black pepper
5. 1 2-pound boneless pork shoulder
6. 1 onion, chopped
7. 4 cups low-sodium chicken broth
8. 1 15.5-ounce can diced tomatoes
9. 1 15-ounce can hominy, drained
10. 1 15-ounce can pinto beans, rinsed
11. 2 tablespoons lime juice, plus wedges for serving
12. Chopped avocado, cilantro, and crumbled queso fresco or Feta, for serving

Directions

1. Combine the cumin, paprika, oregano, 1½ teaspoons salt, and 1 teaspoon pepper in a small bowl. Coat the pork with this mixture, then transfer to a 4- to 6-quart slow cooker. Add the onion, broth, tomatoes, hominy, and beans and stir to combine. Cover and cook until the pork is tender, on low for 6 to 7 hours or on high for 4 to 5 hours.
2. Shred the pork using 2 forks and mix it into the cooking liquid. Stir in the lime juice and ¼ teaspoon each salt and pepper. Serve the soup topped with the avocado, cilantro, cheese, and lime wedges.

Tip: Cut down on grease in the broth by trimming the pork fat before cooking.
Total Time Range: 4 hours, 20 minutes to 7 hours, 20 minutes

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