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Mexican Posole Soup Recipe with Shredded Pork

Fox Valley Foodie
  • 315 minutes
  • Serves 8

INGREDIENTS

2 lb

Pork shoulder

1

Cilantro, fresh

3 cloves

Garlic

1 tsp

Garlic powder

1 28 ounce can

Hominy

1

Lime, Juice from wedge of

1 tbsp

Oregano

1 28 ounce can

Pinto beans

1

Red onion

2

Roma tomatoes

1 28 ounce can

Tomatoes

6 cups

Chicken broth

1 tbsp

Mexican hot sauce

1

Kosher salt & ground pepper

1 tsp

Paprika

1

Salt and pepper

1 tbsp

Canola oil

1 2/3 tbsp

Cumin

1

Flour tortillas

1

Cheddar, Mild