4 dried long red chile
2 lbs. pork roast or pork chops cut into 1" cubes
several cloves of garlic peeled and chopped
pinch of oregano
1 onion, chopped
2 cans hominy ....white and yellow
seasoned salt
Break open the chiles and remove the seeds and veins. Put the chiles to cook in a bowl of boiling water. Let sit an hour or so. Scrape good stuff out.
Meanwhile, put the cubed pork, oregano, garlic, onion and salt into a large heavy pot and cover with water. Boil meat gently for 30 minutes. When the meat is soft, add the chile and hominy and cook for 15 to 20 minutes until the mixture is boiling nicely.
To serve, ladle the posole into bowls and serve with thinly sliced cabbage and radishes, quartered limes, oregano, chopped onion, avocado chunks, diced tomatoes and fresh corn tortillas.
