Pozole Rojo de Puerco

Ingredients

• boneless country-style pork ribs

  trimmed of excess fat, and cut into 1-inch pieces or 2-inch pieces for bone-in meat
  6 unit
• (14½-ounce) cans reduced-sodium chicken broth
  4 unit
• vegetable oil
  2 tablespoons
• white onion

  chopped
  1 large
• garlic cloves

  chopped
  6 large
• carrots

  peeled and thinly sliced
  3 medium
• pure ground pasilla or ancho chile
  2 to 3 tablespoons
• seasoned chili powder

  such as Crown Colony
  1 to 2 tablespoons
• dried oregano (Mexican variety preferred)

  crumbled
  1½ tablespoons
• ground cumin
  1 tablespoon
• dried thyme
  1 teaspoon
• salt
  ½ teaspoon
• (15-ounce) cans white hominy

  drained and rinsed
  4 unit
• (14½-ounce) cans peeled and diced tomatoes
  2 unit
• cup

  loosely packed chopped fresh cilantro
  ½ unit
• masa harina (flour for corn tortillas)
  1½ tablespoons
• finely shredded cabbage
  1 unit
• diced avocado
  1 unit
• fresh lime wedges
  1 unit