Mexican Posole
This soup is traditionally served during the holidays .
Cube 2 thick pork loin chops . Chop 1 onion and 2 cloves of garlic . Cook both in a cast iron skillet until pork is lightly browned . Add pork , onion and garlic to a large pot . We like to use an enamel coated cast iron pot . Add 5 cups of chicken broth or stock , the juice of a lime , 1 teaspoon cumin , 1 teaspoon chili powder , 1 teaspoon oregano and 1 teaspoon of ancho chili powder or chop a dried ancho chili pepper as finely as you can being careful to remove seeds . Add a can of mild prepared enchilada sauce and a large can of hominy . Cook until pork is tender . Serve with lime slices , sliced radishes , chopped cabbage and fresh cilantro .