Pork Posole

Ingredients

• 4  ancho chili pepper stemmed seeded
• 1.5 pounds pork loin boneless trimmed cut into (1/2-inch) pieces
• 1 tablespoon cumin seeds 
• 4 cups fat-skimmed beef broth fat-free
• 6 tablespoons cilantro leaves fresh minced
• 4  garlic clove minced
• 6 tablespoons spring onion chopped
• 31 ounce hominy white undrained canned
• 6 slices lime 
• 1.5 cups onion chopped
• 1 tablespoon vegetable oil; peanut oil preferred 
• 6 tablespoons radishes sliced
• 0.8 teaspoon salt 
• 2 tablespoons sugar 
• 2 cups water boiling

Equipment

• food processor
• bowl
• frying pan
• blender
• spatula
• dutch oven

Directions

1. Heat a cast-iron skillet over high heat.
2. Place chiles in pan; flatten with a spatula. Cook 10 seconds on each side or until blackened.
3. Combine toasted chiles and 2 cups boiling water in a bowl; let stand 10 minutes or until soft.
4. Place chile mixture in a blender or food processor; process until smooth.
5. Cook cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant.
6. Place in a spice or coffee grinder; process until finely ground.
7. Heat oil in Dutch oven over medium-high heat.
8. Add pork; cook 5 minutes, browning on all sides.
9. Remove pork from pan. Reduce heat to medium.
10. Add onion and garlic to pan; cook 8 minutes or until onion is browned, stirring frequently. Stir in pork, pureed chiles, toasted ground cumin, broth, sugar, salt, and hominy; bring to a simmer. Cook 30 minutes or until pork is tender. Spoon 1 2/3 cups posole into each of 6 bowls; top each serving with 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cilantro.
11. Serve with lime slices.