Mexican Posole Soup Recipe with Shredded Pork

Step 1

Combine pork seasonings and coat meat.

Step 2

Place in Dutch Oven or roasting pan with ½ cup water and topped with sliced onions.

Step 3

Cover tightly with foil or lid then place in oven at 275 degrees for 5-6 hours, or until fork tender. Remove from oven and let rest till cool enough to handle, then remove any large chunks of fat and shred meat (reserve juices).

Step 4

Heat oil in large pot and sauté onions till translucent (5 mins).

Step 5

Add garlic till aromatic(2 mins), then add tomatoes until softened (2 mins).

Step 6

Add remaining ingredients, minus salt and pepper.

Step 7

Stir occasionally for 30 mintutes.

Step 8

Add shredded pork and pan juices to soup and simmer for 30 more minutes. Salt and pepper to taste.

Step 9

Serve with shredded cheddar, lime wedge, chopped cilantro, and flour tortillas.