POZOLE

Steps:

• Put the pork in a large pot over high heat and cover with water.
• Add the onion, garlic and salt, and boil until tender, about an hour.
• While the pork is cooking, put the pasillas and new mexico chiles into a small saucepan and add just enough water to cover.
• Bring the water to a boil. As soon as it boils, turn off the heat and put a small saucer or bowl on top of the chiles to keep them submerged.
• Let sit for about 20 minutes.
• When the chiles are soft, remove them from the water, reserving the liquid, and remove the stems and seeds.
• Put the chiles in a blender or food processer with enough of the cooking water to process, and blend until smooth.
• When the pork is tender remove it from the pot, reserving the cooking water, and let cool until cool enough to handle.
• Cut or shred into bite sized pieces.
• Strain the cooking water, and return the pork to the pot.
• Add the hominy and processed chiles, bring to a boil.
• Reduce the heat and simmer for about half an hour to blend the flavors. Add more salt if needed, to taste.
• Serve topped with shredded cabbage, radishes, oregano and your favorite hot sauce, if desired.