Pozole an earthy soup made of pork and hominy. It’s a easy soup with few ingredients.

Pozole

1 lb. boneless pork roast

1/2 tsp salt

4 cups water

4 dried ancho chili peppers, stemmed and seeded

5 cloves garlic

1 1/2 tsp. dried Mexican oregano

2 tablespoons vegetable oil

1 onion, diced

24 oz. well-drained canned hominy

4 cups chicken stock

Garnishes:

Fried tortilla shreds or chips

sliced radishes

shredded lettuce

diced onions

diced avocado

lime wedges

Preheat oven to 425 degrees. Cut the pork roast into 1 inch cubes. Place cubed pork into a large heavy bottomed pot; place in oven and roast meat for 15 to 20 minutes or until meat is caramelized. Remove from oven and add the water to the meat. Over medium high heat bring meat mixture to a boil and reduce to a low simmer for about 20 minutes or until meat begins to be just tender. Place dried peppers in a large bowl. Strain the meat and broth over the peppers in the bowl. Allow the peppers to steep in the hot broth for 20 minutes. Transfer the peppers, liquid , garlic and oregano into a blender and process until smooth. Add diced onion to the soup pot the meat was roasted in and saute in the vegetable oil until onion begin to turn golden. Pour the pepper mixture into the pot along with the meat and hominy. Pour in the chicken stock. Bring to boil and allow to simmer until meat is tender. Add more chicken stock if needed. Adjust seasonings as needed. Serve with garnishes.