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1
Heat the broiler.
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2
Broil the chile peppers, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened all over.
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3
Transfer to a bowl, cover and let cool.
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4
Reserve 3 of the chiles (2 if using poblano or Anaheim) for another use, such as Mexican Chorizo Strata.
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5
Peel, seed and chop the remaining 6 (or 4) chiles.
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6
Meanwhile, heat the EVOO in a large Dutch oven or other heavy pot.
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7
Add the pork and sprinkle with salt and pepper.
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8
Cook until browned and the edges are crisp.
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9
Remove the pork to a plate and add the garlic, celery and onions.
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10
Cook until soft, about 5 minutes.
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11
Add the tomatillos, coriander, cumin and oregano and season with salt and pepper; cook for 5 minutes more.
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12
Stir in the stock, honey, hominy and roasted chiles.
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13
Transfer half the soup to a food processor and puree until smooth.
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14
Return the puree to the pot along with the pork and simmer at a low bubble until the pork is tender, 20 to 30 minutes.
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15
Preheat the oven to 350 degrees F.
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16
Spread the tortilla chips on a baking sheet and toast in the oven until browned and very crisp.
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17
Pile a handful of chips in each of 6 shallow bowls and top with the cheese, avocado and a squeeze of lime.
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18
Top with the posole and sprinkle with cilantro.
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19
Serve immediately.
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20
Cook's Note: The soup can be covered and refrigerated for a make-ahead meal.
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21
Reheat over medium heat, partially covered.
