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1
If you have a gas stove top, char the fresh chiles over a medium flame, turning them regularly until black and blistered on all sides, about 8 minutes.
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2
Otherwise, char them under the broiler, watching them carefully and turning them until black all over.
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3
Let cool enough to handle, then peel, seed, and dice the chiles and set aside.
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4
Heat the oil in a large stockpot over low heat.
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5
Add the dried chiles and fry, flipping once, until aromatic and blistered all over, about 1 minute total.
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6
(Be careful not to let them burn.)
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7
Remove the chiles and set aside.
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8
Increase the heat to medium-high, season the pork with 1/2 teaspoon salt, and add enough of the pork to the pot to make a roomy single layer.
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9
Cook, turning occasionally, until browned on all sides, about 8 minutes.
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10
Transfer to a plate and repeat with the remaining pork.
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11
When all the pork is browned, return it and any accumulated juices to the pot.
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12
Add the onion and saute, stirring frequently, until soft and translucent, about 5 minutes.
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13
Add the garlic, cumin, and oregano and cook for 3 minutes more, stirring constantly.
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14
Add the reserved fresh and dried chiles, chicken stock, hominy, and 1 tablespoon salt to the pot and bring just to a boil.
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15
Reduce the heat to maintain a bare simmer and cover the pot.
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16
Simmer gently for 1 1/2 hours, then remove the dried chiles and set aside.
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17
As the soup continues to simmer, remove and discard the stem and seeds from the dried chiles.
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18
Put the chiles in a blender along with the lime juice and water and puree until smooth.
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19
Add the puree to the soup and continue to simmer, covered, for an additional 30 minutes to 1 hour, or until the pork is meltingly tender.
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20
Let the soup rest for at least 30 minutes.
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21
Then taste and season with more salt as needed before serving.
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22
Choose as many of these options as you like; in my opinion, the first four are must-haves.
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23
Finely shredded green cabbage
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24
Fresh limes, cut in half for squeezing
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25
Crisp fried tortillas (or high-quality store-bought tortilla chips)
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26
Sliced avocado
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27
Finely diced red onion or scallion
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28
Thinly sliced radishes
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29
Sliced fresh jalapenos
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30
Hot sauce
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31
Coarsely chopped cilantro leaves
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32
Mexican oregano is sweeter and more intense than the European oregano you more commonly find at the supermarket; in fact, theyre from distinct plant families altogether and are not interchangeable.
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33
Mexican oregano is increasingly available at grocery stores and is also found in most Latin markets.
