Soup/Posole
| A: | 1# hominy, soaked overnight (or canned) |
| B: | 1# pork cut into 1cm cubes |
| 1 onion, coaresly chopped | |
| 2T garlic, minced | |
| 3t cumin | |
| 2t oregano | |
| Salt and pepper | |
| C: | 10-12 large dried chiles |
| D: | 1 bay leaf |
| 1/2t cloves | |
| 1. | Drain (A), place in saucepan and cover with water. Bring to boil and simmer for 60 minutes. |
| 2. | Toss (B) in small baking pan, roast at 275F for up to one hour. Add to saucepan. |
| 2. | Toast (C) lightly in iron skillet, cover with water and simmer 15min. Puree and add to saucepan. |
| 3. | Add (D) to saucepan and simmer for 2-3 hours. Can be prepped 1-2 days in advance. |
| 4. | Garnish with minced onion, cilantro, and lime wedges. |
Servings: 10