Pork Chile Verde Posole - Soup

1 lb of pork shoulder, cut into pieces
4 cups chicken stock
1 onion, diced
1 TB minced garlic
1 TB cumin
1 TB oregano
1 TB  ancho chile powder
2 cans - oz  chopped green chilies
1 28 can of green enchilada sauce
1 - 25 oz can of hominy
4 potatoes, diced
a big bunch of cilantro , chopped
juice of one lime
olive oil


In a large pot with olive oil,  medium high heat, brown the pieces of pork  on all sides.   To the pot, with the pork, add chicken stock and garlic.  Simmer for about 45 minutes that will let the pork get tender.

To the  pot add cumin, oregano, chile powder, green chilies, green enchilada sauce, hominy, cilantro and potatoes.  Cook on medium heat for 20 minutes more until potatoes are cooked.

Garnish with avocado, green onions, lime wedge and cilantro

*** I simmered it for another 30 minutes on low to reduce the liquid a bit.  I like a thicker soup.