This is a traditional dish here in New Mexico reserved for special occasions.
Day 1: Completely dry pork roast. Season well on all sides with Tony Chachere's. Place in large Slow Cooker and cook for 4 hours or until done.
Use part of the roast for dinner. Cut up remaining roast when cooled. Reserve broth in a separate container.
Day 2: Rinse and drain Posole and place in large (12 quart) slow cooker.
Add 1-3 tsp Tony Chachere's seasoning. The onion, garlic, red enchilada sauce, bouillon, leftover pork broth and enough water to cover Posole by about 1 inch.
Cook on high for 4 hours.
After 4 hours, add pork and cabbage. Cook another hour or so until Posole is tender and just starts to break open.
Serve hot, garnished if you like with fresh cilantro, sliced radishes and fresh limes.
If you can't find Posole, substitute canned hominy. Cook all ingredients in slow cooker for 3-4 hours on high.