Pozole Rojo

• 1 1/4 pounds pork butt cut into 3/4-inch cubes
• 2 tablespoons vegetable oil
• 1 white onion medium, chopped
• 2 cloves garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dri oregano leaves, crush
• 14 1/2 ounces diced tomatoes
• 15 ounces hominy drained and rinsed
• 1 cup water
• 2 knorr tomato bouillon with chicken flavor cube

1. Season pork with salt and pepper. Heat 1 tablespoon oil in a large, deep skillet over medium-high heat and brown pork. Remove and set aside.
2. Reduce heat to medium and heat remaining 1 tablespoon oil and cook onion about 4 minutes or until soft, stirring occasionally. Add garlic, cumin and oregano, and cook about 1 minute. Add pork and remaining ingredients. Bring to a boil. Reduce heat and simmer covered about 45 minutes or until pork is tender.
3. Serve with chopped avocado, radish and lime wedges.

pork, vegetable oil, white onion, garlic, ground cumin, oregano, tomatoes, hominy, water, knorr tomato

Taken from www.yummly.com/recipe/Pozole-rojo-298821 (may not work)