Pork Posole

Ingredients

• 4 ancho chiles, stemmed and seeded
• 2 cups boiling water
• 1 tablespoon cumin seeds
• 1 tablespoon peanut oil
• 1 1/2 pounds boneless pork loin, trimmed and cut into (1/2-inch) pieces
• 1 1/2 cups chopped onion
• 4 garlic cloves, minced
• 4 cups fat-free, less-sodium chicken broth
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 2 (15.5-ounce) cans white hominy, undrained
• 6 tablespoons sliced radishes
• 6 tablespoons chopped green onions
• 6 tablespoons minced fresh cilantro
• 6 lime slices

Preparation

1. Heat a cast-iron skillet over high heat. Place chiles in pan; flatten with a spatula. Cook 10 seconds on each side or until blackened. Combine toasted chiles and 2 cups boiling water in a bowl; let stand 10 minutes or until soft. Place chile mixture in a blender or food processor; process until smooth.
2. Cook cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant. Place in a spice or coffee grinder; process until finely ground.
3. Heat oil in Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Reduce heat to medium. 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. Serve with lime slices.