Add onion, saute until tender. Add pork and sauté until brown and crisp, about 9 minutes. Coat pan with cooking spray. Drain fat and return all pork to saucepan. Cook over medium heat until tender. Here's my version of a traditional Mexican 'Guisado de Puerco en Chile Verde' (Green Chile and Pork stew). Add onion and garlic and sauté until onion is tender, about 8 minutes. Add pork; cook 3 minutes. We're talking tortilla soup, pozole, black bean soup, and more. Trim fat from pork. On a cold, dreary day, this soup hits the spot. In a large saucepan heat oil. In a bowl, combine cornstarch and water until smooth; stir into skillet. Reduce heat, cover and simmer, about 15 minutes. Red Pork Pozole soup is my favorite Mexican dish hands down.It’s simple, earthy, rich and satisfying. Heat a small nonstick Dutch oven over medium-heat. Bring to a boil. Stir to combine. Cut pork into 1/2-inch pieces. Add broth and next 6 ingredients (through tomatoes); bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until pork is done, stirring occasionally. It is bursting with flavor, and is mildly-spicy. Add pork and thoroughly cook until no pink remains, breaking up larger pieces with a spatula, about 10 minutes. Ladle soup into individual bowls and garnish with chopped cilantro. Classic Mexican flavors combine to create soups that are zesty, bright, and full of flavor. Brown pork, half at a time, in hot oil over medium-high heat. Pozole Rojo de Puerco. Heat oil in heavy large pot over medium-high heat. Preparation. Cornmeal gives it the rich, comforting consistency of porridge. In a large skillet that has been coated with cooking spray, brown pork and garlic. Mexican Corn-and-Poblano Soup. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink. Once most of the cooking liquid has evaporated, add remaining ingredients. Bring mixture to a boil. Add onion and garlic to drippings in pan. Remove pork from saucepan; set aside. Serve with hot corn or flour tortillas with butter, or black beans and white rice. Add onion, bell pepper, garlic, and jalapeño to pan; sauté for 2 minutes.