Mexi-Cajun Pozole - cooking recipe

Ingredients

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

Preparation

Alternate method: Cook pozole in a Dutch oven, covered at 350\u00b0 for 1 hour to 1 1/4 hours.
Heat oil in a heavy pan. Sear the meat on all sides for about 10 minutes. Remove pork and set aside.
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.
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.
Cook on LOW for 6 hours.
Before serving, add salt and pepper and adjust other seasonings if necessary.
Arrange the garnishes on a serving platter and pass around. Serve with warm corn tortillas.