Braised Pork Shoulder Pozole (Pozole Rojo)

For the rub:

• 1 tablespoon paprika mild
• 1 tablespoon smoked paprika mild
• 1 tablespoon oregano dry
• 1 tablespoon brown sugar
• 2-4 teaspoons ancho chili powder start with 2 and add more later, to taste
• 2 teaspoons garlic salt
• 2 teaspoons cumin ground
• 2 teaspoons ground coriander
• ½ teaspoon black pepper

For the posole:

• 4 pounds pork shoulder trimmed of excess fat and cut into 1-inch pieces, or country shoulder ribs
• 1 tablespoon extra virgin olive oil more if needed
• 1 large onion finely chopped, sweet or yellow variety
• 6 medium garlic finely minced, cloves
• 6 cups beef broth
• 2 .5-ounce fire-roasted canned tomatoes canned, in cans
• 10-12 ounces red bell pepper drained and finely chopped, roasted
• 1 tablespoon Worcestershire sauce
• 4 ounces green chilis undrained, mild, canned
• 3 large bay leaves
• ½ cup cilantro chopped
• 2 ounce white hominy or 4 15-ounce cans) drained and rinsed, canned