- 2 to 2.5 lbs boneless pork shoulder, excess fat trimmed and discarded
- 2 tsp cumin (rub on pork prior to searing)
- 1 tsp garlic salt
- 2 tsp vegetable oil
- 1 large white onion, diced
- 4 large cloves garlic, diced
- 8 cups chicken broth
- 1 25 ounce can hominy, drained and rinsed
- 2 tsp dried oregano
- 1 tsp cumin (add to liquid in crockpot)
- 2 bay leaves, whole
- 4 guajillo or ancho chile pods, dried
- 1/4 cup El Yucateco Red Hot Sauce
- Up to 1/4 cup El Yucateco Black Label Hot Sauce (optional, for smoky flavor)
- Cilantro, avocado, dried red chili pepper, sliced radish, cabbage, tortillas or tortilla chips
- Slice pork shoulder into 3 to 4 smaller pieces for quicker cooking. Coat with cumin and garlic salt.
- In large skillet, heat oil on medium-high heat. Add pork chunks to pan, sear on each side for 4-5 minutes until light brown and caramelized.
- Transfer pieces of pork to crockpot.
- To skillet, add onion and garlic. Saute for 5-6 minutes, scraping up any juicy bits left behind by the pork.
- Add sauteed onion and garlic to crockpot.
- To crockpot, chicken broth, hominy, oregano, cumin, bay leaves, dried chiles, and hot sauce.
- Cover and cook on high for 3-4 hours, or low for 7-8 hours, until pork is falling apart.
- Fish out chile peppers and bay leaf, discard.
- Fish out pork and put on plate. Use two forks to shred, discarding excess fat. Return shredded pork to soup, stir.
- Serve with fresh cilantro, avocado or garnish of choice.
- If you are concerned about this soup being too spicy, I’d recommend omitting the dried chilies and limiting the hot sauce to just 1/4 cup. You can always add more once the pork is cooked!
- This is not a super spicy dish. It has a nice, slow heat to it. No burn! Of course this is subjective, but my family did not think it was as hot as they expected.