Posole (A Mexican Soup)

(4) Slices Of Bacon

A 1 1/2 Pound Pork Loin

(6) Cups Of Chicken Stock

A 28 Ounce Can Of San Marzano Tomatoes (Hand Crushed With The Can Juices)

A Cup Of Diced Spanish Onion

(5) Minced Garlic Cloves

Two Roasted Poblano Peppers With The Seeds And The Stems Removed Cut Into About One Inch Pieces

A Diced Jalapeno Pepper

A 15 Ounce Can Of White Hominy

16 Ounces Of Sweet Corn Kernels

A Tablespoon Of Chili Powder

A Teaspoon Of Ground Cinnamon

1/2 Teaspoon Of Dried Oregano

A Teaspoon Of Ground Cumin

Two Teaspoons Of Sea Salt

Into a soup pot, add the bacon slices. Cook on low heat until the bacon is crispy and the bacon fat has rendered out. Remove the bacon to a plate lined with a paper towel. Turn the heat up to high. Add the pork loin. Brown the pork loin on all sides. Add the onion and the sea salt. Cook while stirring and scraping the bottom of the pot to loosen the brown bits that have accumulated. Add the garlic, the jalapeno pepper, the poblano peppers, the chili powder, the oregano, the cumin, and the cinnamon. Cook while stirring for two minutes. Add the tomatoes and the chicken stock. Stir well. Bring the mixture to a boil and then reduce the heat to low. Cover and simmer on low heat stirring occasionally for two hours.

Chop the crispy bacon into small pieces.

After two hours, remove the pork loin. Taste the soup and add more sea salt, if needed. Add the corn and the hominy to the pot. Cook for an additional 30 minutes.

Cut the cooked pork loin into about one inch pieces. Add the cooked meat to the soup right before serving. Serve with the crispy bacon pieces and lime wedges.