Pozole

Directions

1. Cut off the tops of the chiles and remove as many of the seeds as you can.
2. Place a pot of water on the stove. Dice the onion and add it to the water along with the dried chiles.
3. Bring the water to a boil and the remove it from the heat. Cover and let the chiles steep for 15 minutes.
4. Dice the pork into bite sized pieces.
5. Heat a stock pot over medium/high heat. Add the pork to the pan and sear.
6. Add garlic and cook for 2-3 minutes until fragrant.
7. Drain the hominy and add it to the pot along with the chicken broth.
8. Bring to a simmer.
9. Once the chiles are softened, remove the chiles and the onions. Place them in a blender with ¾ cup of the steeping liquid and blend until smooth.
10. Using a fine strainer, strain the chile paste into the soup.
11. Discard the waste.
12. Add El Jefe to the soup and simmer until the pork is tender.
13. Serve with your favorite toppings. Cabbage, sliced radish, cilantro and diced onion.