about 2T olive oil
1-2 lbs boneless pork, cut into 1" cubes
1 small onion, chopped
3 cloves garlic, mashed
1 can Rotel Mexican Style with cilantro and lime juice
3- 6" sprigs of Mexican basil
3- 6" sprigs of Mexican oregano
2t  smoked paprika 
2- 15 oz cans hominy--yellow or white or both
salt and pepper to taste
2 ripe avocados, peeled and cut into 1" chunks
5 fresh red radishes, sliced
1 fresh cucumber, sliced
1T fresh minced oregano or 2t dried oregano
1-2t cilanto & epazote pesto
1 small bag of frozen Mexican style vegetables (corn, bell peppers, cauliflower, broccoli)--I like Kroger's brand
fresh corn tortillas--I make mine with Maseca's Tortilla Mix (de Maíz)

Heat oil in large stew pot on medium low, add pork cubes and stir-fry until chunks are at least 1/2 cooked through--about 10 minutes.  Add onion, garlic, and salt and stir-fry for about 5 more minutes.  Add 6 cups of water, Rotel tomatoes, sprigs of basil and oregano, and paprika.  Simmer, covered, on low for about 3 hours.  Add half-drained hominy and check broth to see if salty enough and adjust if necessary, add pepper.  Simmer on medium low for another 30 minutes while you are preparing the fresh ingredients.  Microwave the frozen vegetables only in a serving bowl until warm, but don't overcook them, then set aside with fresh veggies.  (Don't warm the avocados, radishes or cucumbers.)  Remove the basil and oregano stems, leaving the leaves in the soup.

To serve:  In a soup bowl, spoon in some of the frozen vegetables (that have been warmed thoroughly).  Add hot Pozolé.  Garnish with avocado, radishes, cucumber, pesto, and minced oregano.  Serve with warm, fresh tortillas either shredded into the Pozolé or they can be dipped into the Pozolé and eaten that way as you would eat bread dipped into a soup.