Pork Pozole

Ingredients:

2 pounds boneless pork shoulder, cut into 2-inch pieces

salt and black pepper to taste

1 tablespoon olive oil

1 large sweet onion, sliced

3 garlic cloves, sliced

1 1/2 teaspoons ground cumin

1 oregano teaspoon

1/2 teaspoon smoked paprika

2 cups of chicken broth

1 (141/2 ounce) can diced tomatoes

1 (15 ounce) can hominy, rinsed and drained

Season the pork with salt and black pepper.

Heat oil over medium-high heat in a 6-quart saucepan and cook pork until browned on all sides, about 8 minutes.

Transfer the pork to a large bowl and set aside.

Reduce heat to low and add onion to pan and, stirring occasionally, cook until softened, about 4 minutes.

Add garlic, cumin, oregano and smoked paprika and cook until fragrant, about 1 minute.

Return the pork to a saucepan with its juices; stir in chicken broth, tomatoes and hominy and bring to a boil over high heat.

Reduce heat and simmer, covered, until pork is tender, about 45 minutes.