1 Tbs olive oil
1/2 Cup diced onion
2 Garlic cloves, minced
1 Tsp ground cumin
4 Cups chicken stock
1 lb Leftover cooked pork (about 3 cups) - shredded or diced
1 14.5-oz Can Hominy - drained
1 14.5-oz Can pinto beans - drained
1 4-oz Can diced green chilis, mild
1/2 Tsp dried oregano
1/4-1/2 Cup salsa verde (optional)
Large handful minced cilantro
Chopped green onions
In a large saucepan or small soup pot, heat olive oil over medium heat. Add onions and saute for 5 minutes.
Stir in garlic and cumin and cook for 30 seconds more. Add the next 6 ingredients (stock through oregano) and bring soup to a simmer. Continue to simmer, uncovered, for 10 minutes.
The salsa verde adds a pop of acidity that is delicious in this soup. Add to taste. Or substitute for a squeeze of fresh lime juice or 1-2 tsp red wine vinegar in a pinch.
Season to taste with additional salt, stir in cilantro. Serve soup alongside toasted tortillas, topped with whatever you have on hand, liked diced avocado and green onion, shredded cheese, and sliced radishes.
With the exception of the onion, garlic, and cilantro, this soup requires no major prep. You can easily pull it together in 30 minutes