Warming Red Pozole

• 4 dried New Mexico chiles, stems and seeds removed
• 1 tablespoon olive oil
• 1 large onion, coarsely chopped
• 6 cloves of garlic, peeled
• 3 pounds pork shoulder or country style ribs, cut into 3/4-inch cubes
• 2 teaspoons cumin
• Salt and pepper
• 2 cups chicken stock
• 1 teaspoon dried oregano
• 2 cans hominy, drained and rinsed
• Water
• Cabbage, shredded finely
• Radishes, sliced thinly
• Limes, quartered for squeezing
• Avocado, cut into small chunks
• Tortilla chips or corn tortillas
• Cilantro, coarsely chopped
• Crumbled queso fresco or your cheese of choice

1. Toast chiles in a dry pan over high heat for a few minutes until slightly browned. As you heat them, they should puff up, soften, and become fragrant. Remove from pan, let cool, and cut or tear roughly. Pour 1 cup boiling water over them to soften them for 15 minutes.
2. Add oil to a large, heavy pot and turn the flame to medium high. Add onions and garlic and saute until onions have soften and colored. Remove from heat.
3. Add onions and garlic to a blender with the chiles and their liquid. Puree until smooth.
4. Put pot back on high heat and brown the pork in two batches. Add 1 teaspoon cumin, salt, and pepper to each batch as the pieces brown. Add all pork back to pot along with chile liquid, chicken stock, oregano, and hominy. The liquid should completely cover the pork. Add water or more stock if necessary. Bring to boil then lower to simmer. Taste for seasoning and add more salt, pepper, or cumin to suit your taste. Cover the pot and cook the stew over low heat for 2 hours.
5. While the pozole cooks, get toppings ready.
6. To serve: Ladle pozole into bowl. Top with cabbage, radishes, and any other toppings. Squeeze a healthy dose of lime juice into your bowl and dig in!

mexico chiles, olive oil, onion, garlic, pork shoulder, cumin, salt, chicken stock, oregano, hominy, water, cabbage, avocado, tortilla chips, cilantro, queso fresco

Taken from food52.com/recipes/8047-warming-red-pozole (may not work)