1 1/2poundspork shoulder or boneless country ribssliced into 1 inch pieces
4clovesgarlic left wholeplus 4 minced
2bay leaves
2teaspoonsoreganoseparated
2teaspoonssaltmore to taste
6cupswater
1small white oniondiced
2 to 3jalapeñosdiced (I used pickled peppers, was out of fresh)
4cupsfresh tomatillodiced
1cupfresh tomatodiced
2cupshominy
2cupsfresh corn off the cobuncooked
Juice of 1 lime
1 1/2cupswater or chicken broth
1teaspooncumin
1/3teaspoonpepper
For Garnish
lime wedges
Avocado slices
Crushed red pepper flakes
Oregano and fresh cilantro
warm corn tortillas
Instructions
In a large pot, add the pork, 4 whole cloves of garlic, 2 bay leaves, 1 teaspoon oregano, 6 cups of water and 2 teaspoons of salt. Bring to a boil then reduce heat and continue cooking for 1 1/2 hours, skimming the top as needed.
Using a slotted spoon remove the pork onto a plate. Strain the broth and return it to the pot. Add the pork back in along with all of the remaining soup ingredients, minus the corn and hominy.
Add a little more water or chicken broth if you like(about 1 1/2 cups). Cook at a low simmer for another 45 minutes or until the meat is tender. Add in the hominy and corn and cook for another 20 minutes. Taste for salt as it cooks down. Garnish with your favorite toppings. Serve with warm corn tortillas or tostadas