Smoked Pork Pozole

Ingredients

• 3 dried ancho peppers, stems and seeds removed
• 3 1/2 cups boiling water
• 2 tablespoons olive oil
• 1 large onion, peeled and chopped
• 6 cloves garlic, divided (3 whole and 3 minced)
• ¼ cup fresh oregano leaves only, chopped
• 2 fresh bay leaves
• 2 teaspoons salt, divided
• 1 teaspoon ground cumin
• 1 teaspoon coarse black pepper
• 8 cups shredded Smoked Pulled Pork
• 7 cups chicken broth
• 1 can (25 ounce) Mexican-style white hominy, rinsed
• Sliced limes
• Tortilla chips
• Chopped fresh cilantro
• Shredded green cabbage
• Sliced radishes

Directions

1. In a large skillet over medium-high heat, add ancho chilies. Cook turning occasionally until softened and toasted for 2 to 3 minutes. Remove from heat and carefully add boiling water to cover chilies. Let stand for 12 to 15 minutes.
2. Pour chilies, 3 cloves garlic, and water into a blender jar. Blend until pureed. Over a large bowl, pour mixture into a sieve and stir until a thick paste is remaining in sieve. Discard paste and keep chili sauce in bowl.
3. In a slow cooker vessel over medium-high, heat olive oil. Add onion and minced garlic. Cook and stir until onions are tender, about 4 minutes. Stir in oregano, bay leaves, salt, cumin, and black pepper until onions and garlic are coated.
4. Place vessel on slow cooker base. Stir in chili sauce, pork, broth, and hominy.
5. Cover slow cooker and cook on HIGH 3 to 4 hours or LOW for 7 to 8 hours.
6. Discard bay leaves before serving.
7. Top with sliced limes, tortilla chips, chopped fresh cilantro, shredded green cabbage, and sliced radishes, if desired.