1 pound boneless pork, cut into 1 inch cubes
Salt and pepper to taste
4 cups water
4 ancho chili peppers, stemmed and seeded
2 cloves of garlic
1 teaspoon Mexican oregano
2 tablespoons vegetable oil
1 large onion, diced
2 cups yellow hominy, drained well
3 cups pork or chicken stock as needed


Garnishes:
Sliced radishes, shredded lettuce, diced onion, 
fried corn tortilla strips, diced avocado and lime slices 

Sprinkle the pork with salt and pepper and put in pan with water. Bring to boil, and simmer, uncovered until barely tender, about 30 minutes. Remove from heat and let the pork cool. Drain the meat and reserve the liquid. Set the meat aside, covering with a damp towel.

Place the ancho chilies in the reserved cooking liquid and let soak for twenty minutes. Transfer the liquid and the chilies to a blender or food processor. Add the garlic and oregano. Puree until smooth and set aside.

In a heavy sauce pan over medium heat, warm the oil. Add the onion and sauté until golden about 10 minutes. Add the chili puree, hominy and chicken or pork stock adding more stock for a more soupy consistency. Stir in the pork. Bring to a boil, then lower heat to medium low and simmer uncovered until the pork is fork tender, about 30 minutes. Adjust the seasonings.

Serve in shallow bowls and pass the garnishes to add to soup.

Makes 4 to 6 servings