Pork Posole With Avocado, Cilantro and Lime
1 pound of poblano peppers
6 garlic cloves
1 large sweet yellow onion
29 ounces ounces (2 - 14.5 cans) white hominy
1 1/2 pounds pork (any cut)
1/2 teaspoon kosher salt
2 teaspoons dried Mexican oregano
2 tablespoons olive oil
3 cups reduced sodium chicken broth
3 teaspoons ground red chiles
Salt and pepper
Season pork with salt and pepper and roast in a 350 degree oven until done (exact time will depend on cut and weight). Once done, remove from oven and set aside to cool enough to pull meat from bone or to cut into 1-inch pieces.
Preheat broiler. Once hot, broil poblanos (or Hatch peppers) on a baking sheet until black, turning as needed to blacken all sides.
Mince garlic and cut onion into chunks. Mix the two together in a bowl and set aside.
Drain hominy and set aside.
Add oil to skillet and saute onions over medium-high until softened. Add oregano and ground chiles and cook an additional 1-2 minutes.
In a stock pot, add broth, hominy and pork. Cover and bring to a boil, then reduce heat and simmer to blend flavors, about 15 minutes.
Remove the stems, skins and seeds from the poblanos and discard. Chop the peppers.
Stir the poblanos into the posole and cook another 5-10 minutes.
Ladle into bowls and garnish with lime wedge, sliced avocado, cilantro, sour cream. Serve with fresh steamed corn tortillas.