We were introduced to this gorgeous dish while researching Los Posados, the Mexican and Guatemalan Christmas tradition for our Holiday Lookbook. Friends and family gather in homes to celebrate the season with delicious meals including this soul-satisfying soup. We use our Barbacoa Blend to bring rich, spicy flavor to this comforting dish.
Time: 4-6 hrs
Serves 6-8Rating
/rating_off.png "1 Star")
Loading...| 1 Tbl Barbacoa Blend | |
| Himalayan Pink Salt | |
| 1 2-pound boneless pork shoulder | |
| 1 onion, chopped | |
| 4 cups low-sodium vegetable or chicken stock | |
| 1 can diced tomatoes | |
| 1 can hominy, drained | |
| 1 can pinto beans, rinsed | |
| 2 tablespoons lime juice, plus wedges for serving | |
| Chopped avocado, cilantro, and crumbled queso fresco or Feta, for serving |
| 1. | Season the pork with the Barbacoa Blend and Himalayan Pink Salt. Place in a slow cooker and add the onion, stock, tomatoes, hominy and beans. Stir to combine. |
| 2. | Cover and cook until the pork is fork tender, on low for 6 to 7 hours or on high for 4 to 5 hours. |
| 3. | Shred the pork using 2 forks and mix it into the cooking liquid. |
| 4. | Stir in the lime juice. Taste and adjust with salt & pepper. |
| 5. | Serve the soup topped with the avocado, cilantro, cheese and lime wedges. |
Leave a Reply