Preheat your oven to 300.

In a small bowl, combine the cumin, chili powder, garlic powder, onion powder and salt. Mix it together with a small spoon and pat the spice mix all over the pork.

Heat a large pot over medium high. Add the oil, letting it swirl around the pan. Sear the pork in the hot oil for three minutes, rotating three more times, each side getting a three-minute sear. Look at that crust! Add one cup of chicken stock, place the lid on the pot, and let the pork cook in the oven for three to three and a half hours. At each hour, give the pork a gentle flip or a wiggle (sorry), to ensure even cooking. After three-ish hours, shred the pork right in the pot, using two forks. It should fall apart all over itself. Now add the remaining three cups stock, plus the two cans enchilada sauce.

Turn the oven off, and flip a burner to a medium heat. Let the soup simmer for about 20 minutes, letting the flavors marry.

In the meantime, I toasted some flour tortillas over an open flame until charred, and cut them into wedges. Chips are completely fine. Also, I broiled the canned hominy for about ten minutes, to see if they would get a nice char. They didn’t, but they did crisp up a little, which added some fun texture in the soup. You can do this, or just dump the rinsed hominy into the soup when it simmers. Up to you!

Taste the soup. WOW. Need another pinch of salt? Add some lime juice, that will completely wake it up. Garnish with plenty of cilantro, thinly sliced red onion and crumbed queso fresco.

Get in that.

Serves 4-6!