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Pozole

Ingredients:

• 4 large Guajillo or New Mexico Chilies
• 2 large tomatoes
• 4 cups water
• 8 small dried red chilies (chili de arbol)
• 1 Tbsp vegetable oil
• ½ medium onion, chopped
• 2 cloves garlic

Rinse the dried chilies under cold running water and shake off excess. Heat a heavy griddle or cast iron pan over medium high heat. When hot, place the chilies on the griddle. Heat the chilies, turning occasionally with tongs, just until the water evaporates from them and they start to be fragrant, about 30 seconds to a minute. Do not scorch or they will be bitter.

Place the Ancho chilies, tomatoes and water in a saucepan of boiling water; lower heat and simmer until chilies are soft and tender. In the meantime, heat the small dried chilies in a skillet and roast over medium high heat until roasted and fragrant; remove from heat. Drain the chilies and tomatoes, reserving cooking liquid, and remove stem from chilies. In a non-stick skillet, add the vegetable oil and heat over medium heat; when hot add the chopped onion and sauté until soft. Place both chilies, tomatoes, sautéed onions and garlic with ½ cup reserved liquid into a blender and process until smooth. Strain mixture through a fine sieve to remove tomato skins and chili seeds. Set aside.

• One 796ml tin hominy corn
• 10 cups cold water
• 3 bay leaves
• ½ small onion, coarsely chopped
• 3 cloves garlic, finely chopped
• 2 pounds boneless pork, cut into 1-inch cubes
• 1 tsp salt
• 1 tsp ground cumin
• ¼ tsp ground cloves
• ½ head iceberg lettuce, finely shredded
• dried oregano

Rinse hominy corn well under cold water; drain. Place into a stockpot, add rest of ingredients except for lettuce and oregano. Bring to a boil and simmer for about 30 to 45 minutes or until pork and corn is tender. Stir in the reserved tomato chili mixture. Bring to a boil and simmer for 10 minutes.

Ladle into warm soup bowls. Garnish with shredded lettuce and a sprinkle of oregano.