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3-1/2 to 4 pounds boneless pork butt, trimmed cut into 2 inch cubes
6 cups chicken stock
28 ounce can whole tomatoes, drained and diced
4 medium onions, chopped
2 cloves garlic, minced
1 tablespoon dried Mexican oregano
1 small can chipotle pepper in adobo with sauce, minced
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
15-1/2 ounces can hominy, drained
1 bunch spinach, stemmed and chopped
2 tablespoons lime juice
1/2 cup scallions, chopped

Cooking Instructions

Preheat the oven to 325 F. In a large, oven-proof, stock pot or Dutch oven combine pork and stock and heat over medium heat. Bring to a boil, reduce heat, and simmer for 30 minutes. Add tomatoes, onions, garlic, oregano, chipotle in adobo sauce, salt and pepper. Bring to a boil, remove from the heat, cover, and place in the oven. Braise for 2 hours.

Remove the pot from the oven, add hominy. Place pot over medium heat and simmer for 20 minutes. Stir in spinach and lime juice and simmer for 2 minutes. Top soup with chopped scallions and serve.

Equipment List

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