Classic Pozole

This is a variation of a Bon Appetit recipe, utilizing a crock pot to shorten the prep time. The recipe makes a lot but is so wonderful that you'll enjoy having so much left over! You can cook the pork ahead of time in the crock pot and throw together the recipe in 40 minutes. I substitute black bean for the pinto beans.

• Ready In: 40 mins
• Serves: 10

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

Directions

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