- 2 cups prepared salsa verde
- 3 cups low-sodium chicken stock, divided
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 tablespoons brown sugar
- 1 teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 (3-lb) pork shoulder, cut into 2-inch cubes
- 2 (15-oz) cans hominy, drained and rinsed
- 1 (15-oz) can cannellini beans, drained and rinsed
- Juice of 2 limes
- ¼ cup fresh cilantro, chopped
- Additional cilantro
- Lime wedges
- Sliced avocado
- Sliced radishes
- Queso fresco or cotija cheese
- In the bottom of a slow-cooker or crock pot, stir together the salsa verde, 1 cup of the chicken stock (save the rest for later), onion, garlic, spices, sugar, red pepper flakes, salt, and pepper.
- Add the pork and turn to coat in the salsa mixture. Cover the pot and cook on LOW for 8 hours or on HIGH for 6 hours, or until the pork is falling apart.
- Shred the pork in the pot and then stir in the remaining chicken stock, hominy, beans, lime juice, and cilantro. Season, to taste, with additional salt and pepper.
- Cover and cook for another hour on HIGH (another 2 hours on LOW).
- Ladle the soup into bowls and garnish with additional cilantro, lime juice, avocado, radishes, and cheese. Serve hot.