Posole

Prep : 15 minutes+standing      Cook : 1 hour     Makes 8 servings

4             dried ancho chilies
4             dried guajillo or pasilla chilies
2             tablesoons vegetable oil , divided
1-1/2       cups boiling water
2             pounds boneless pork , cut into 1-inch cubes
1/2          cup chopped onion
4             garlic cloves , minced
3             cups chicken broth
2             cans (29 ounces each) hominy , rinsed  and drained
1-1/2       teaspoons dried Mexican oregano
1             teaspoon salt
    *Lime wedges , sliced radishes , diced avocado and chopped onion , optional *

1 .      In a dutch oven , saute  chilies in 1 tablespoon oil for 1 to 2 minutes  or until heated through , pressing  with a spatula (do not brown) . Remove  from pan ; remove stems and seeds . Place chilies  in a bowl ; add boiling water  . Soak  for 20 minutes  or until softened .
2 .       Meanwhile  , in the Dutch oven , brown pork in remaining  oil in batches . Saute onion  and garlic  with the last batch of pork . Add broth  ; bring to a boil . Reduce heat  and cover and simmer  for 30 minutes  or until meat is tender .
3 .       Transfer chilies  and soaking  liquid  to a blender  ; cover  and process until smooth . Strain  through a fine strainer  , reserving pilp and discarding skins . Add pulp to pork moxture  . Stir  in the hominy , oregano and salt . Cover  and simmer  for 20 minutes  or until hominy  is heated through  and flavors blend . Serve  with lime , radishes , avocado and onion  if desired  .

This spicy stew like soup  is traditionally  served  in New Mexico  at holiday time  to celebrate  life's blessings , but it's good anytime .