Mexican Pork Soup



3 Tbsps. oil

1 lb. pork loin, cubed bite-size

1 cup onion, chopped

2 tsps. garlic, minced

5 cups chicken broth

1 (14.5 oz.) can mild red enchilada sauce

1 (4.5 oz.) can chopped green chilies

1 tsp. each chili powder and cumin

½ tsp. each Mexican oregano and paprika

1 (15.5 oz.) can white hominy, drained

1 Tbsp. lime juice

1/3 cup fresh cilantro, chopped


Heat oil in large pot on medium heat. Add pork, onion, and garlic. Sauté 3-4 minutes searing pork on all sides.

Stir in broth, enchilada sauce, green chilies, and spices. Bring to a boil on high heat. Cover and reduce heat to low. Simmer 40 minutes.

Add hominy. Cover and simmer 10 minutes.

Stir in lime juice and cilantro.