Classic Pozole - cooking recipe

Ingredients

2 lbs boneless pork shoulder (Boston Butt)
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 dash salt & pepper
1/2 onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
6 cups chicken broth
1 (28 ounce) can pinto beans, undrained
1 (28 ounce) can white hominy, drained
1 (28 ounce) can fire-roasted tomatoes, choppped
1 tablespoon oregano
2 teaspoons ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon adobo sauce (more if you like spicy)
Serve with
shredded cheddar cheese
fresh cilantro
lime wedge
chopped avocado

Preparation

Rub pork with next four spices. Wrap in aluminum foil and cook on low in crock pot for 5 hours.
Let pork cook then shred and set aside.
In large pot, head oil and saute onion until translucent, about 5 minutes.
Add garlic, cook 2 minutes.
Add tomatoes, broth, beans, hominy, oregano, cumin, salt & pepper. Simmer 15 minutes.
Add pork and simmer another 15 minutes.
Serve in bowls and garnish with desired toppings.