I’m in the camp that defends there is nothing wrong with leftovers as they are if there is enough to go around, but that doesn’t mean I don’t love a re-purposing challenge. In this case, leftover pork roast splurges on the total makeover package. Leftover Pork Posole Verde is how I want to eat whatever’s left of the roast.
- 1 Tbsp olive oil
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 4 cups chicken stock
- 1 lb leftover cooked pork (about 3 cups), shredded or diced
- 1 14.5-oz can hominy, drained
- 1 14.5-oz can pinto beans, drained
- 1 4-oz can diced green chilis, mild
- 1/2 tsp dried oregano
- 1/4-1/2 cup salsa verde (optional)
- Large handful minced cilantro
- Sliced radishes
- Chopped green onions
- Sliced avocado
- Shredded cheese
- Chopped cilantro
- Lime wedges
- Toasted tortillas
In a large saucepan or small soup pot, heat olive oil over medium heat. Add onions and saute for 5 minutes.
Stir in garlic and cumin and cook for 30 seconds more. Add the next 6 ingredients (stock through oregano) and bring soup to a simmer. Continue to simmer, uncovered, for 10 minutes.
The salsa verde adds a pop of acidity that is delicious in this soup. Add to taste. Or substitute for a squeeze of fresh lime juice or 1-2 tsp red wine vinegar in a pinch.
Season to taste with additional salt, stir in cilantro. Serve soup alongside toasted tortillas, topped with whatever you have on hand, liked diced avocado and green onion, shredded cheese, and sliced radishes.