Red Pozole Soup

4-6 Boneless skinless chicken thighs (cut into soup sized bites)
Chorizo is optional addition if you want extra meat & spice
8 C chicken broth
2 15oz cans white hominy
2 onions (small dice)
2 clove garlic (minced)
7.75 oz can El Pato Salsa de Chile Fresco - Hot Tomato Sauce (use less if you want less heat)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 chicken 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 & 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.

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