So I had this leftover pork, and needed to do something with it, so I decided it was the perfect candidate for pozole, which has got to be one of my all time favorites.  I made it a bit differently than I usually do, and the results (IMHO) were pretty darn good.

I started with some chicken broth (I like Pacific Foods organic), a can of diced tomatoes with green chiles, and a big (24oz?) can of Mexican style hominy.  That was followed with a chopped onion, and the leftover shredded pork.  For seasoning, I added one dried California chile (that I pulled out whole before serving) and some Mexican oregano.  Make sure you get Mexican oregano for this.  It’s a different plant from the Italian kind, and tastes quite different. 

That all simmered until the onions were transparent.  I served in big bowls with plenty of space for fresh garnishes.  I used cubed cheese (Cassero in this case), diced avocado, and shredded lettuce.