Pork Posole

• 4 ancho chiles, stemmed and seeded
• 2 cups boiling water
• 1 tablespoon cumin seeds
• 1 tablespoon peanut oil
• 1 1/2 pounds boneless pork loin, trimmed and cut into (1/2-inch) pieces
• 1 1/2 cups chopped onion
• 4 garlic cloves, minced
• 4 cups fat-free, less-sodium chicken broth
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 2 (15.5-ounce) cans white hominy, undrained
• 6 tablespoons sliced radishes
• 6 tablespoons chopped green onions
• 6 tablespoons minced fresh cilantro
• 6 lime slices

1. Heat a cast-iron skillet over high heat. Place chiles in pan; flatten with a spatula. Cook 10 seconds on each side or until blackened. Combine toasted chiles and 2 cups boiling water in a bowl; let stand 10 minutes or until soft. Place chile mixture in a blender or food processor; process until smooth.
2. Cook cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant. Place in a spice or coffee grinder; process until finely ground.
3. Heat oil in Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Reduce heat to medium. Add onion and garlic to pan; cook 8 minutes or until onion is browned, stirring frequently. Stir in pork, pureed chiles, toasted ground cumin, broth, sugar, salt, and hominy; bring to a simmer. Cook 30 minutes or until pork is tender. Spoon 1 2/3 cups posole into each of 6 bowls; top each serving with 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cilantro. Serve with lime slices.

ancho chiles, boiling water, cumin seeds, peanut oil, pork loin, onion, garlic, chicken broth, sugar, salt, white hominy, radishes, green onions, fresh cilantro, lime slices

Taken from www.myrecipes.com/recipe/pork-posole-0 (may not work)