Pozole Rojo

• 1-1/2 pound Pork Cubes, Or 1 1/2 Pounds Pork Shoulder Cut Into Cubes
• 1 teaspoon Salt, Or To Taste
• 1/2 teaspoons Ground Black Pepper, Or To Taste
• 2 Tablespoons Canola Oil
• 1 whole Medium Onion, Medium Diced
• 4 cloves Garlic, Minced
• 4 cups Chicken Broth
• 1 can (28 Oz. Size) Enchilada Sauce
• 2 cans (28 Oz. Size) White Or Yellow Hominy
• 2 cans (4 Oz. Size) Diced Green Chilis
• 1 whole Or 2 Whole Chipotle Chilis In Adobo Sauce, Finely Chopped
• 2 teaspoons Ground Cumin
• 1/4 teaspoons Mexican Oregano
• 2 whole Limes, Cut Into Wedges For Garnish
• For Optional Garnish: Shredded Cabbage, Sliced Radishes, Chopped Cilantro And/or Avocado Chunks

1. Season pork cubes with salt and pepper.
2. Over high heat, heat a Dutch oven or frying pan. Add 2 tablespoons vegetable oil then the pork cubes. Stir and cook the cubes for about 2 minutes until lightly browned.
3. Lower the heat to medium and add the onion and garlic. Stir to distribute the onion and garlic with the meat. Continue to cook, stirring as needed, until the onions are translucent. Be careful not to allow the onions or garlic to burn. Adjust heat as necessary.
4. Transfer the pork/onion/garlic mixture to a slow cooker. Add the remainder of the ingredients (except lime wedges and garnish items) and stir to combine. Cook for about 6 hours on high or up to 10 hours on low.
5. To serve: squeeze the juice from one or more lime wedge(s) (to taste) into the bottom of each serving bowl. Add soup, then top with shredded cabbage, sliced radishes, and chopped cilantro. Avocado chunks or slices can also be used.

pork shoulder, salt, ground black pepper, canola oil, onion, garlic, chicken broth, enchilada sauce, hominy, green chilis, ground cumin, ubc, whole limes, cabbage

Taken from tastykitchen.com/recipes/soups/pozole-rojo/ (may not work)