Combine the ingredients for the hogao in a small mixing bowl and set aside.
Heat oil in a pot on medium low heat. Add yellow onion, garlic, and pork. Sweat veggies until slightly translucent.
Heat to med high and gain color on all sides of pork without anything burning. Add cumin, saffron, thyme. Cook for 45 seconds and then add hogao. Followed by half the cilantro, scallion, hominy, water, and potatoes.
Simmer very gently for about 1 hour and once pork tenderizes soup is ready.
Serve with the rest of the fresh cilantro, avocado, and fresh squeezed lime.
Hominy can be found canned or dry at your local supermarket. You can also replace it with corn kernels if hominy is unavailable.
Treat yourself this weekend to a couple of easy and refreshing cocktails. The Italian Negroni is a popular aperitif in South America, while Fernet con Cola is an original creation from Córdoba, Argentina.