Posole

Step by stepInstructions

1. Season the pork with salt and pepper. Heat the oil in a Dutch oven and brown the pork in batches; remove.
2. Cook the onion in the same pot until soft; add the garlic and cook 1 minute.
3. Soak the chiles in the hot water 30 minutes, then blend until smooth; stir into the pot with the oregano and cumin.
4. Return the pork, add the broth, and simmer 1 hour.
5. Add the hominy and simmer 1 hour more, until the pork is tender and the broth is rich. Serve with cabbage, lime, radish, and onion.