Pozole

• 2 fresh pasilla (chilaca) or poblano chiles
• 3 tablespoons grapeseed or other neutral oil
• 1 dried ancho chile
• 1 dried guajillo chile
• 1 1/2 pounds pork shoulder, trimmed of excess fat and cut into 1/2- to 3/4-inch cubes
• Kosher salt
• 1 large white onion, diced
• 4 large cloves garlic, coarsely chopped
• 2 teaspoons cumin seeds, toasted lightly and ground in a mortar and pestle
• 1 teaspoon dried Mexican oregano (see Note)
• 8 cups chicken stock (or low-sodium broth)
• 2 (29-ounce) cans white hominy, rinsed and drained
• 2 tablespoons freshly squeezed lime juice
• 1 cup water
• Garnishes of your choice (see list below)

1. If you have a gas stove top, char the fresh chiles over a medium flame, turning them regularly until black and blistered on all sides, about 8 minutes.
2. Otherwise, char them under the broiler, watching them carefully and turning them until black all over.
3. Let cool enough to handle, then peel, seed, and dice the chiles and set aside.
4. Heat the oil in a large stockpot over low heat.
5. Add the dried chiles and fry, flipping once, until aromatic and blistered all over, about 1 minute total.
6. (Be careful not to let them burn.)
7. Remove the chiles and set aside.
8. Increase the heat to medium-high, season the pork with 1/2 teaspoon salt, and add enough of the pork to the pot to make a roomy single layer.
9. Cook, turning occasionally, until browned on all sides, about 8 minutes.
10. Transfer to a plate and repeat with the remaining pork.
11. When all the pork is browned, return it and any accumulated juices to the pot.
12. Add the onion and saute, stirring frequently, until soft and translucent, about 5 minutes.
13. Add the garlic, cumin, and oregano and cook for 3 minutes more, stirring constantly.
14. Add the reserved fresh and dried chiles, chicken stock, hominy, and 1 tablespoon salt to the pot and bring just to a boil.
15. Reduce the heat to maintain a bare simmer and cover the pot.
16. Simmer gently for 1 1/2 hours, then remove the dried chiles and set aside.
17. As the soup continues to simmer, remove and discard the stem and seeds from the dried chiles.
18. Put the chiles in a blender along with the lime juice and water and puree until smooth.
19. Add the puree to the soup and continue to simmer, covered, for an additional 30 minutes to 1 hour, or until the pork is meltingly tender.
20. Let the soup rest for at least 30 minutes.
21. Then taste and season with more salt as needed before serving.
22. Choose as many of these options as you like; in my opinion, the first four are must-haves.
23. Finely shredded green cabbage
24. Fresh limes, cut in half for squeezing
25. Crisp fried tortillas (or high-quality store-bought tortilla chips)
26. Sliced avocado
27. Finely diced red onion or scallion
28. Thinly sliced radishes
29. Sliced fresh jalapenos
30. Hot sauce
31. Coarsely chopped cilantro leaves
32. Mexican oregano is sweeter and more intense than the European oregano you more commonly find at the supermarket; in fact, theyre from distinct plant families altogether and are not interchangeable.
33. Mexican oregano is increasingly available at grocery stores and is also found in most Latin markets.

fresh pasilla, grapeseed, ancho chile, guajillo chile, pork shoulder, kosher salt, white onion, garlic, cumin seeds, oregano, chicken stock, white hominy, freshly squeezed lime juice, water, your choice

Taken from www.epicurious.com/recipes/food/views/pozole-388336 (may not work)