Pozole (Pork and Hominy Soup)

Ingredients

• •1 pound boneless stewing pork, cut in 1 inch cubes
• •1/2 teaspoon salt
• •4 cups water
• •2 tablespoons vegetable oil
• •1 large onion, peeled and diced
• •4 ancho chiles, stemmed and seeded
• •4 to 6 garlic cloves
• •1 1/2 teaspoons dried oregano
• •2 cups canned hominy
• •3 to 4 cups chicken or pork stock
• •Garnishes:
• •sliced radishes, shredded lettuce, diced fresh onion, crispy fried
• •corn tortilla strips, diced avocado and fresh lime quarters.

Directions

1. 1Place the pork cubes into a sauce pan, cover with water, add salt, and bring to a boil, then lower heat and simmer slowly until barely tender, about 20 minutes. Let the pork cool off in the broth, then drain reserving the broth, and set the meat aside covered with a damp towel.
2. 2Soak the chiles ancho in the reserved warm broth for 20 minutes, add garlic, dried oregano and puree in blender until smooth.
3. 3Heat oil in a soup pot over medium high heat and add diced onion and cook stirring occasionally until lightly golden, about 10 minutes.
4. 4Add pureed chile mixture, hominy, additional stock and reserved pork. Bring to a boil, reduce to a simmer and cook slowly, uncovered until pork is fork tender, about another 30 minutes