1 tablespoon bacon drippings
1 tablespoon olive oil
4 pounds pork loin roast
1 onion chopped
5 garlic cloves peeled and minced
1 quart chicken broth
1 tablespoon salt
1½ tablespoons Cumin
1 teaspoon Cilantro
1 teaspoon of your favorite chili powder
1½ tablespoons Oregano
14.5 ounces can chopped tomato, undrained
15 chile peppers chopped
½ cup water
¼ cup cornstarch
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.
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, spices, tomatoes, chili
powders and chilies. Bring to a boil and then simmer on low for 2 hours.
In a bowl combine water and cornstarch and stir until combined. Towards the end,
we like to add a little of this to thicken the soup.
Serve over the top of burritos or your favorite Mexican dish or in a bowl topped
with sour cream with warm tortillas.