Cook your pork loin or roast in a crockpot for 8 hours on medium. Remove pork and shred. Save stock.
Add the olive oil to a large pot. Saute the onion and garlic paste for 5 minutes on medium heat. Turn the heat to low and add the spices. Saute 1-2 minutes, continue stirring.
Add the pork stock, hominy, and enchilada sauce. Return heat to medium and bring soup to a boil.
Reduce the heat to low and add the shredded pork. Simmer for 15 minutes until hot.
Serve with sour cream and lime wedge.
Recipe by Fencerow to Fencerow at http://www.fencerowtofencerow.com/2017/02/12/best-mexican-pork-pozole-soup/