Posole

Posole
One bag of pork for carnitas (+/- 3 pounds) or a pork roast
3-4 large dried pasilla chiles (available in the hispanic section of the spice aisle)
1 36.5 oz. can each, yellow and white hominy
beef bouillon
garlic
oregano
1-2 c cabbage, shredded
1/2 c onions, chopped
cilantro
limes
optional avocado and radish

In a slow cooker, the morning you plan to make posole, salt and pepper the pork, add some garlic and oregano (1 t each), and set on low for several hours or on high for a few. You can also cook in a pressure cooker - same ingredients, but add a c of water and a bit of beef bouillon and when the pressure regular begins to rock gently, cook at pressure for 10 minutes.

Meanwhile, add water to your soup pot, at least 2/3rds full. Slit open the pasilla chiles and remove seeds and stems. Add to the water along with a couple of T of beef bouillon powder, a few dashes oregano, and a couple of cloves of garlic, minced. Taste broth and add a bit of salt to your liking. Bring mixture to a simmer. When chiles are soft and rehydrated, add them to a blender with a ladle full of the broth and puree. Pour back into broth (you can strain it if you want). Drain hominy and add to the pot. Remove meat from crock pot or pressure cooker and chop in to bite sized pieces, add to the pot. I always add some of the rich pork drippings to the soup, as well. Heat through.
Prepare your vegetables - shredded cabbage, chopped onions, cilantro, avocado, radishes, and lime wedges. Serve along side the soup as a garnish.
Enjoy!!!