Name: Smoky Pork Posole
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 dried guajillo chile peppers, stemmed and seeded; 4 cups low-sodium chicken broth; 2 tablespoons vegetable oil; 2 10-ounce bone-in smoked pork chops, diced (bones reserved); 1 white onion, diced, plus more for topping; 5 cloves garlic, chopped; 1 bay leaf; 1 tablespoon dried oregano (preferably Mexican); 1 teaspoon ground cumin; 2 15-ounce cans white hominy, drained and rinsed; Kosher salt and freshly ground pepper; Sliced radishes and fresh cilantro, for topping; Lime wedges, for serving

Directions

Heat a medium saucepan over high heat until very hot, about 1 minute. Add the chiles and cook, pressing them down with a spatula, until browned in spots, about 1 minute. Add 1 cup chicken broth and bring to a boil. Remove from the heat and set aside.
Heat the vegetable oil in a large pot or Dutch oven over high heat. Add the pork chop bones and cook, turning, until lightly browned on both sides, about 2 minutes. Add the onion, garlic and bay leaf and cook, stirring, until the onion is softened, about 2 minutes. Stir in the oregano and cumin and cook 30 seconds. Add the remaining 3 cups chicken broth and the hominy. Cover and bring to a simmer.
Puree the chile-broth mixture in a blender until smooth; add to the pot. Continue to simmer, uncovered, 10 minutes. Discard the pork bones and bay leaf. Add the diced pork and cook until warmed through, about 5 minutes. Season with salt and pepper. Top each serving with diced onion, sliced radishes and cilantro. Serve with lime wedges.