Mexi-Cajun Pozole

• 2 tablespoons corn oil
• 1 1/2 lbs pork butt
• 1 1/2 cups onions, chopped
• 1 tablespoon garlic, minced
• 2 cups tomatoes, peeled and chopped
• 2 -4 teaspoons salt-free cajun seasoning
• 1 pinch red pepper flakes, crushed
• 1/2 teaspoon Mexican oregano
• 1/2 teaspoon ground cumin
• 2 quarts pork stock (8 cups) or 2 quarts chicken stock (8 cups)
• 1 (29 ounce) can hominy, drained
• salt, to taste
• pepper
• Garnishes
• 1/4 cup radish, julienned
• 1/2 cup white onion, diced small
• 1/4 cup fresh cilantro, finely chopped
• sliced serranos or sliced jalapeno
• sour cream or Mexican crema
• diced avocado
• sliced black olives

1. Alternate method: Cook pozole in a Dutch oven, covered at 350u0b0 for 1 hour to 1 1/4 hours.
2. Heat oil in a heavy pan. Sear the meat on all sides for about 10 minutes. Remove pork and set aside.
3. In same pan, saute the onions for 2 minutes. Add the garlic and saute 1 minute. Transfer the onion and garlic to a large crock pot.
4. Cut up the meat into large chunks and place in the crock pot along with the tomatoes, Cajun seasoning, red pepper flakes, oregano, cumin, stock and hominy.
5. Cook on LOW for 6 hours.
6. Before serving, add salt and pepper and adjust other seasonings if necessary.
7. Arrange the garnishes on a serving platter and pass around. Serve with warm corn tortillas.

corn oil, pork butt, onions, garlic, tomatoes, red pepper, oregano, ground cumin, pork stock, hominy, salt, pepper, radish, white onion, fresh cilantro, serranos, sour cream, avocado, black olives

Taken from www.food.com/recipe/mexi-cajun-pozole-142697 (may not work)