Spicey Pork & Homiy Soup

3-4lb pork shoulder (de-bone & cut into small bite-size 1/2" cubes)
8C chicken broth
2 15oz cans white hominy
2 onions (small dice)
2 clove garlic (minced)
7.75 can El Pato Salsa de Chile Fresco - Hot Tomato Sauce
1.25 tsp ground cumin
1/2 tsp each salt, black pepper, ground corriander
1.2 tsp dried oregano
1-2 T veg or olive oil to brown meat

Sprinkle pork cubes with spice mix of cumin, salt, pepper, corriander. Oregano goes into the simmering soup.
Heat oil in heavy bottomed soup pot & brown pork cubes (working in batches to prevent over crowded steamed meat) remove meat from pot & set aside.
Saute onions & garlic, scrape up the fond in the pot
Add broth, hot tomato sauce, browned pork, drained hominy & oregano to pot.
Bring to boil & reduce to simmer for at least 1.5hrs or until meat is as tender as you like - the smaller the meat the sooner it's tender of course.

Serve with toppings options of:
sliced radish,
shredded cabbage
avocado
diced white onion
cotija cheese
good crunchy tortilla chips