Mexican Pozole Soup

Mexican pozole soup is a favorite of mine. Savory broth with just a kick of spice. Perfect for a cold winter day. Also great for leftovers!

Ingredients:

• 3-4 lbs. Pork roast cut into medium sized cubes

• 6 Guajillo chilies or New Mexico red chilies

• 2 Cans hominy

• 6 Cloves garlic

• 1 Tomato

• 1/2 White onion

• Salt and pepper

• 1 TSP Oregano

• 1 TSP Cumin

• 2 Bay leaves

• Toppings: Chopped radish, Lime, Chopped cabbage, Chopped cilantro, Chopped onion, and Cheddar Cheese

Directions:

1. Place chopped pork cubes into a large pot. Fill with water with 1-2 inches to spare in pot, add 1 clove garlic, 1/4 piece of onion (not diced), bay leaves, salt and pepper. Once meat is cooked, set aside 1/2 cup of the cooked broth. Remove bay leaves, garlic clove, and onion. Add hominy and bring to a boil for 15 minutes (save half cup hominy for later).

2. Prepare the chilies by removing the seeds and stem, boil in water in a small pot for 5-7 minutes or until soft. set aside.

3. In a blender, blend 5 garlic cloves, chilies, tomato, 1/4 piece of onion, cumin, salt and pepper, 1/2 cup broth, 1/2 cup hominy to a thick sauce until completely blended.

4. Add liquid to the large pot and season with oregano and salt to taste. Boil 15 minutes longer.

5. Serve with toppings and enjoy!