• 2 pound pork roast, diced
• 3 cups chicken broth
• 2 teaspoon ground cumin
• 1 teaspoon thyme
• 2 teaspoon oregano
• salt and pepper
• 1 tablespoon olive oil
• 2 (15.5 ounce) cans white hominy
• 15 dried chile de arbol peppers
• 1 ¼ cups finely chopped onion
• 1 teaspoon minced garlic
• 12 corn tortillas, warmed
• 2 limes, quartered
• 1 bunch fresh cilantro, chopped
• 1 ½ cups shredded cabbage or lettuce
• ½ cup radishes, diced or chopped
1. Heat oil in a large skillet over medium heat; add diced pork and 1 cup onion, cook, stirring frequently, until evenly browned. Add cumin, other seasonings and salt and pepper to taste.
2. Transfer pork to a large pot. Stir in hominy and 3 cups chicken broth. Cook over medium heat for 1 hour.
3. While pork and hominy are cooking, place chiles (de-stemmed) in a 350 degree oven and toast slightly (light brown). In a small saucepan, add toasted chiles to 2 cups water. Boil for 45 minutes, covered. Drain off water. Place chiles in a blender with ¼ cup water, ¼ cup onion, and garlic. Blend until smooth. Set aside.
4. Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, radishes, shredded lettuce or shredded cabbage. For spicy soup, stir one-two teaspoons of chile puree into each bowl of soup.
5. Serve immediately or cool and freeze in freezer safe container.
Yield: 15 servings (6 oz.)