Pozole Rojo con Chicharrón

Method

1. Simmer pork in water until tender, then shred.
2. Add hominy, tomato sauce, onion, cumin, garlic, and salt.
3. Cook for 20 minutes, then stir in cracklings.
4. Serve hot with tortillas.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.