Red Meat Allergy Friendly Crockpot Posole

• 2 lb boneless pork shoulder, cut into 2-inch chunks
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  Consider using boneless skinless chicken thighs instead.

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  Chef's tip

  Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
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  1 tsp kosher salt
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  ½ tsp black pepper
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  1 tbsp vegetable oil
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  4 dried guajillo chiles, stems and seeds removed
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  2 dried ancho chiles, stems and seeds removed
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  1 medium white onion, roughly chopped
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  5 garlic cloves, smashed
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  1 tsp dried oregano (preferably mexican oregano)
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  Dried oregano:

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  Mexican oregano:
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  1 tsp ground cumin
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  3 cups low-sodium chicken broth
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  2 cans (15 oz each) hominy, drained and rinsed
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  1 tsp salt, plus more to taste
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For serving

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  ½ small head green cabbage, thinly sliced
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  4 radishes, thinly sliced
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  1 lime, cut into wedges
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  ½ cup white onion, finely diced
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  ½ cup fresh cilantro, roughly chopped (optional)
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  dried oregano, for sprinkling (optional)
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