Rating: 3.5 stars
303 Ratings
  • 5 star values: 92
  • 4 star values: 89
  • 3 star values: 60
  • 2 star values: 33
  • 1 star values: 29


Credit: Kate Mathis

Recipe Summary test

20 mins
4 hrs 20 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Combine the cumin, paprika, oregano, 1½ teaspoons salt, and 1 teaspoon pepper in a small bowl. Coat the pork with this mixture, then transfer to a 4- to 6-quart slow cooker. Add the onion, broth, tomatoes, hominy, and beans and stir to combine. Cover and cook until the pork is tender, on low for 6 to 7 hours or on high for 4 to 5 hours.

  • Shred the pork using 2 forks and mix it into the cooking liquid. Stir in the lime juice and ¼ teaspoon each salt and pepper. Serve the soup topped with the avocado, cilantro, cheese, and lime wedges.

Chef's Notes

Tip: Cut down on grease in the broth by trimming the pork fat before cooking.

Total Time Range: 4 hours, 20 minutes to 7 hours, 20 minutes

Nutrition Facts

400 calories; fat 17g; cholesterol 90mg; sodium 1090mg; protein 34g; carbohydrates 28g; sugars 5g; fiber 7g; iron 4mg; calcium 87mg.