Red and Green Pozole

Wash hands thoroughly and assemble ingredients.
Coat the inside of a slow cooker with non-stick olive oil spray to make clean-up easier.
Heat olive oil over medium-high heat. Pat the pork roast dry. Season with ½ teaspoon of salt and sear on all sides in the hot oil.
Be sure to keep raw pork separate from other ingredients and wash hands again after handling.
Spread the chopped onion over the bottom of the slow cooker. Sprinkle with garlic and top with the rinsed the hominy corn. Place the seared shoulder on top of the vegetables.
(If roast is too large to fit comfortably in the slow cooker, slice it in half. Place a half on either side of the cooker. Clean and sanitize the knife used to cut the pork.)
Cover the pork and corn mixture with chile and then squeeze lime juice over mixture. Add the dry spices, distributing evenly. Add water to cover.
Put the lid on the slow cooker and set on low for 8 hours or high for 6 hours.
At the end of the cook time, check the pork for doneness. You should be able to remove it from the bone and shred it easily, even if it is a little firm.
Return the shredded pieces of pork to the stew and thoroughly combine with hominy corn and other ingredients. Let the stew become piping hot while you prepare the toppings.
Serve the pozole with warm tortillas, avocado, shredded cabbage, thinly sliced radishes, sprigs of cilantro, sour cream, and lime wedges.