Pozole

Instructions

1. Rub the pork with the seasoning. Lightly sprinkle salt, black pepper, and other spices over the meat.
2. Heat the oil in a large pot over high heat and sear the pork on all sides until it is well browned. Once done, remove the pork from the pot and set it aside.
3. In the same pot, cook the onions over medium-high heat. Add the garlic and cumin, allowing them to become aromatic.
4. Return the pork to the pot and add the chicken broth. Also add the enchilada sauce, bay leaves, salt, black pepper, oregano, and smoked paprika.
5. Simmer the meat and spices for 2-3 hours, or until the pork is tender and shreds easily with a fork.
6. Transfer the meat to a plate and shred it using two forks. Return the shredded meat to the pot and stir in the masa harina. Additionally, add the drained hominy.
7. Simmer the large pot for another hour. After this time, without allowing the pot to cool, stir in the cilantro and let it cook for an additional five minutes to wilt the leaves. Adjust seasoning with salt and pepper, but be careful with the salt.
8. Serve the pozole with your choice of garnishes. You can also serve it with tortilla chips for added crunch.