3 lb pork loin or shoulder, roasted and chopped or shredded
1 large onion, diced
2 tbls chopped garlic
3 cans of fire roasted green peppers (20-24 oz)
1 can Rotel (or 1 can petite diced tomatoes and 1/4 cup chopped pickled jalapenos)
2 cups salsa verde (lacking this, add lime juice and cilantro to taste)
12 oz of light - medium beer
3 cups of stock (vegetable or chicken)
1 can of hominy
1 tbls chilli powder
1 tbls Mexican oregano
Gr. chili pepper to taste (~ 1 tsp can make it pretty hot)
1/2 cup of water
1/4 cup of cornstarch
INSTRUCTIONS
- Simply season the pork roast with salt and pepper. Place in a large Dutch oven, cover and roast in a 350 degree oven until done. About 3 hours. Remove the roast from the pan and let cool and then shred the meat with two forks. Set aside.
- Heat the oil and the bacon drippings in the same Dutch oven. Add the onion and cook until soft, about 10 minutes . Add the garlic and cook until fragrant.
- Add remaining ingredients, except the water and cornstarch. Bring to a boil and then simmer on low for 2 hours.
- In a bowl combine water and cornstarch and stir until combined. Towards the end, add a little of this to thicken the soup.
- Serve with warm flour tortillas and sour cream. Makes a full large crock pot full.
