mexican pork pozole

Serves 
4-6
Ingredients 

4 dried whole New Mexico chiles
1 cup boiling water
2 teaspoons peanut oil
8 ounces boneless pork loin chops, trimmed and cut into ½-inch pieces
1 medium yellow onion, chopped
6 garlic cloves, finely chopped
2 teaspoons dried Mexican oregano
4 cups reduced-sodium chicken broth
2 15.5-ounce cans white hominy, drained and rinsed
kosher salt
½ cup green cabbage, shredded
1 Hass avocado, pitted, peeled, and thinly sliced
¼ cup radishes, thinly sliced
¼ cup fresh cilantro, chopped
2 limes, quartered

instructions
1 
Place the chiles in a heatproof medium bowl. Pour the boiling water over the chiles. Let stand until soft, about 30 minutes. Drain, reserving ¼ cup of the liquid. Cut the chiles lengthwise in half and discard the stems and seeds. Transfer to a blender or food processor and puree with the reserved liquid. Transfer to a bowl and set aside.
2 
Meanwhile, heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer the pork to a plate.
3 
Add the remaining 1 teaspoon oil, onion, and garlic to the Dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the chile paste and oregano and mix well.
4 
Return the pork to the Dutch oven. Add the broth and hominy and bring to a boil. Reduce the heat to medium-low and cover. Simmer, stirring occasionally, until the flavors are blended and the pozole thickens slightly, about 1 hour. Season with salt.
5 
To serve, ladle the pozole into soup bowls. Allow each guest to top with cabbage, avocado, radishes, and cilantro, as desired, and serve lime wedges on the side for squeezing.