Posole

4-6 red chile pods
2 cartons of chicken broth
about 3 lbs pork shoulder, cubed
2 onions
2 tablespoons minced garlic
salt
pepper
2 bay leaves
1 tablespoon Mexican oregano
2 tablespoons cumin
1/2 tsp chipotle powder
3 cans hominy

For Garnish - limes, diced onion, cilantro, and more mexican oregano

Boil chile pods (stems rand seeds removed) in 1/2 carton of chicken broth. Once soft pulse entire mixture in blender and place in stock pot. Set aside.

Saute pork (seasoned with salt and pepper), diced onions, and garlic until meat is nearly done. Place in stock pot. Start to boil mixture and slowly add remaining broth, spices, and hominy. Simmer for 2 hours.

Garnish to taste individual servings with fresh onion, cilantro, lime, and Mexican oregano.

Chicken can be substituted for the pork...and I usually prefer it that way.