Smoky Pork Posole

A nourishing soup made with hominy and meat, posole is prepared in a number of ways throughout Mexico. Dried guajillo chiles give this dish a bright red color and mild heat that works wonders with smoked pork. For a refreshing crunch, garnish with diced onions, sliced radishes and cilantro.

Ingreadient:

• 3 dried guajillo chile peppers, stemmed and seeded
• 4 cups low-sodium chicken broth
• 2 tablespoons vegetable oil
• 2 10-ounce bone-in smoked pork chops, diced (bones reserved)
• 1 white onion, diced, plus more for topping
• 5 cloves garlic, chopped
• 1 bay leaf
• 1 tablespoon dried oregano (preferably Mexican)
• 1 teaspoon ground cumin
• 2 15-ounce cans white hominy, drained and rinsed
• Kosher salt and freshly ground pepper
• Sliced radishes and fresh cilantro, for topping
• Lime wedges, for serving

Direction

1. Heat a medium saucepan over high heat until very hot, about 1 minute. Add the chiles and cook, pressing them down with a spatula, until browned in spots, about 1 minute. Add 1 cup chicken broth and bring to a boil. Remove from the heat and set aside.
2. Heat the vegetable oil in a large pot or Dutch oven over high heat. Add the pork chop bones and cook, turning, until lightly browned on both sides, about 2 minutes. Add the onion, garlic and bay leaf and cook, stirring, until the onion is softened, about 2 minutes. Stir in the oregano and cumin and cook 30 seconds. Add the remaining 3 cups chicken broth and the hominy. Cover and bring to a simmer.
3. Puree the chile-broth mixture in a blender until smooth; add to the pot. Continue to simmer, uncovered, 10 minutes. Discard the pork bones and bay leaf. Add the diced pork and cook until warmed through, about 5 minutes. Season with salt and pepper. Top each serving with diced onion, sliced radishes and cilantro. Serve with lime wedges.