Pozole

• 4 lbs pork roast
• 6 (16 ounce) cans white hominy (drained)
• 20 dried chili pods (New Mexico or Anaheim chiles preferred)
• 10 arbol chili pods
• 14 cup oregano
• 2 tablespoons salt (more to taste)
• water
• 1 large white onion, 1/2 of onion for boiling 1/2 minced for serving
• 1 cup red radish, minced
• 1 -2 cup cilantro, chopped
• 3 -4 cups green cabbage, thinly shredded
• 3 -4 limes, cut into wedges
• 2 -3 avocados, slices (optional)
• corn chips
• 1 head garlic

1. Boil pork roast in large pot with water to more than cover meat, around 4-6 cups of water.
2. Include entire garlic clove and half of the onion; add two tablespoons of salt.
3. Cook for approximately six hours.
4. About a half hour before serving, bring chilies in five cups of water to a boil, turn off burner.
5. Let sit for a ten minutes.
6. Pour into blender, blend until it is a loose paste.
7. Pour through strainer, set aside.
8. Remove garlic and onion from the pot with the roast.
9. Add drained hominy and 2 1/2 cups of chili broth to the pot with the pork in it, add oregano.
10. Simmer for an additional twenty minutes, and salt to taste.
11. Serve with onion, radishes, cilantro, cabbage, avocado, and a squeeze of lime.
12. Garnish with corn chips.

pork roast, white hominy, chili pods, oregano, salt, water, white onion, red radish, cilantro, avocados, corn chips, garlic

Taken from www.food.com/recipe/pozole-410226 (may not work)