Ingredients
- 1 tbsp Bacon Drippings
- 1 tbsp Olive Oil
- 4 lb Pork Loin Roast
- 1 medium Onion chopped
- 5 cloves Garlic minced
- 1 qt Chicken Broth, Low Sodium
- 1 tbsp Salt
- 1
1/2 tbsp Coriander, ground - 1 tsp Chimayo Chili Powder
- 1 tsp Chili Powder
- 1
1/2 tbsp Mexican Oregano - 14
1/2 oz Diced Tomatoes, canned undrained - 15 medium Hatch Green Chilies roasted and chopped
1/2 cups Water1/4 cups Cornstarch
Steps
- 1 Simply season the pork roast with salt and pepper. Place in a large Dutch oven, cover and roast in a 350 degree oven until done. About 3 hours. Remove the roast from the pan and let cool and then shred the meat with two forks. Set aside.
- 2 Heat the oil and the bacon drippings in the same Dutch oven. Add the onion and cook until soft, about 10 minutes . Add the garlic and cook until fragrant. Add the shredded meat, tomatoes, chicken broth, salt, coriander, oregano, tomatoes, chile powders and chiles. Bring to a boil and then simmer on low for 2 hours..
- 3 In a bowl combine water and cornstarch and stir until combined. Towards the end, I like to add a little of this to thicken the soup.
- 4 Serve with warm flour tortillas.