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1
Start by toasting your dried chilies in a saute pan. Heat pan over high heat and toast each side of the chili until it bubbles and browns (it's okay if it burns a little bit!). Remove from heat and give a rough chop. Place in a bowl and cover with 1 cup boiling water. Cover bowl with a kitchen towel.
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2
While chilies are soaking, bring a salted pot of water to a boil and add tomatillos for 10 minutes. Drain and transfer to a food processor or blender.
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3
While tomatillos are boiling, saute in olive oil, onion, garlic, 1/2 tbsp each cumin, coriander and oregano, salt and pepper for 5 minutes in a large soup pot. Transfer to the blender. Add the chili peppers and their liquid to the blender as well, and pulse until smooth. Add salt and pepper to taste. (To clarify: tomatillos, onion/garlic mix, and New Mexico chilies go into blender to puree)
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4
In the big soup pot that you sauteed the onion in (trying not to use 1 million pots), heat the pan over medium high heat. Add the pork belly cubes, fat side down. Add remaining cumin, coriander and oregano to the pot with some salt and pepper. Saute pork belly for 3 minutes on each side, until each is browned.
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5
Add the tomatillo/chilie puree to the pork belly. Add chicken broth, green chilies, corn, hominy, and salt and pepper. Bring to a boil and then lower heat to a simmer. Let soup cook for 2 hours. Taste everyone once in a while and adjust seasoning.
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6
Serve the soup hot with lots of freshly squeezed lime juice and cilantro. We served it with warmed tortillas with melted cheese to dip into our soup! Enjoy!
