POSOLE

2 oz. guajillo chili pods (found in most grocery stores)

Salt

2 pounds pork butt or shoulder, 1" dice

2 12-oz. cans white hominy, drained and rinsed

6 cloves garlic, roughly chopped

1 bay leaf

1 tsp. ground cumin

1½ tsp. dry Mexican oregano, crumbled

Garnishes

½ small cabbage, sliced thin

½ bunch cilantro, chopped

2 limes, cut into wedges

1 avocado, ½" cubes

½ yellow or white onion, ½" diced

4 red radishes, sliced thin

2 jalapenos, sliced thin

2 large tomatoes, ½" diced

½ lb. tortilla chips

Put 2 quarts of water in a sauce pot and 1½ c. water in another. Place on medium heat and begin to bring them to a boil. While you are waiting, slit a hole in the side of the chili pods and remove the seeds, large veins and stems. Heat up a skillet and toast the chilies for a few minutes. They will soften a little, but don’t let them burn. When the water comes to a boil in the smal...