Posole

Ingredients

• 1  bay leaf 
• 8 ounces pork loin boneless cut into 1/2-inch pieces
• 2 cups cabbage shredded
• 2 teaspoons canola oil 
• 2  new mexican chiles dried
• 0.8 pound corn hominy dried white
• 42 ounce less-sodium chicken broth fat-free canned
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves minced
• 0.3 cup green onions chopped
• 8  lime wedges 
• 1 cup onion chopped
• 2 teaspoons oregano dried
• 0.3 cup slivered radishes 
• 0.8 teaspoon salt 
• 3 cups water 

Equipment

• bowl
• frying pan
• paper towels
• ladle
• dutch oven

Directions

1. Place hominy in a large Dutch oven. Cover with water to 4 inches above hominy; cover and let stand 8 hours.
2. Drain. Return hominy to pan. Cover with water to 4 inches above hominy; bring to a boil. Reduce heat, and simmer 1 hour, stirring occasionally; drain. Wipe pan dry with a paper towel.
3. Heat oil in pan over medium-high heat.
4. Add pork to pan; saut 5 minutes, turning to brown on all sides.
5. Add onion; saut 2 minutes or until tender.
6. Add oregano, salt, garlic, and bay leaf; saut 1 minute. Return hominy to pan.
7. Add 3 cups water and broth; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.
8. Add chiles; simmer 30 minutes, stirring occasionally. Discard chiles and bay leaf. Ladle about 1 1/2 cups posole into each of 8 bowls.
9. Garnish each serving with 1/4 cup cabbage, about 2 teaspoons cilantro, about 2 teaspoons radishes, about 2 teaspoons green onions, and 1 lime wedge.