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Pork Posole

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Ingredients
  

  • 1 quart pulled pork smoked, or grocery store
  • 1 large sweet, yellow onion
  • 2 large green peppers anaheim (or similar)
  • 2 tbsp olive oil or other oil
  • 1.5 tbsp garlic minced
  • 1 tbsp ground cumin
  • 1 tbsp crushed, dried oregano
  • 1 can pinto beans drained (14 oz)
  • 2 can hominy 30 oz
  • 32 oz chicken broth or stock low sodium, organic
  • 4 limes
  • 2-4 tortillas gluten free :)
  • 2 avocado
  • 1 tbsp ghee butter
  • fresh cilantro to taste

Instructions
 

  • Chop your onion and peppers. Heat your oil over medium heat in a dutch oven and add onions. Cook 2-3 minutes.
  • Add minced garlic and cook for another minute.
  • Add your cumin and oregano and stir in diced peppers. Cook for a few minutes.
  • Add pork and cook for a few minutes until heated through. Add pinto beans and hominy.
  • Pour in chicken broth and squeeze in juice of about 2 limes. Simmer with lid on for at least 20 minutes - up to a couple of hours.
  • Place tortillas on baking sheet and brush with a little ghee butter. Place under broiler for about 3 minutes (until starting to brown and/or puff up).
  • Cut tortillas into triangles using pizza cutter. Serve soup in bowl with diced avocado, fresh cilantro and another squeeze of lime - and tortilla strips. Enjoy!