Pulled Pork Posole

Makes 2 quarts

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2 tablespoons oil
2 cups chopped onion
3 cloves garlic minced
2 teaspoons Mexican chili powder
1 teaspoon smoked paprika
¼ teaspoon ground red pepper
2 4.5-ounce cans chopped green chiles
1 28-ounce can petite diced tomatoes
3 15.5-ounce cans white hominy, drained and rinsed
1 32-ounce container chicken broth
1 pound smoked pulled pork no sauce
1 teaspoon kosher salt or to taste
Garnish: thinly sliced radishes fried corn tortilla strips, lime wedges, fresh cilantro

In a Dutch oven, heat oil over medium-high heat. Add onion and cook until softened, about 8 to 10 minutes. Add garlic, and cook for 1 minute. Add chili powder, paprika, and red pepper; cook for 1 minute. Add chiles, tomatoes, hominy, and chicken broth. Bring to a boil, reduce heat, and cook for 30 minutes, stirring occasionally. Stir in pork, and cook for 15 minutes. Add salt to taste. Garnish with radishes, tortilla strips, lime wedges, and cilantro, if desired.