Esther’s Mexico City Style Posole

Instructions:

1. Cook small, seasoned pork roast or chicken in crockpot on high for 2 ½ to 3 hours.
2. Roast in skillet:
   • ½ onion
   • 4-5 cloves garlic
   • 1 tomato, halved
3. Set aside.
4. In saucepan, heat:
   • 3-4 cups water
   • 3-4 guajillo peppers or dried ancho peppers
5. When peppers are soft, cup in half lengthwise.
6. Remove seeds.
7. Puree in blender with:
   • 1 cup of the liquid or chicken broth
   • The roasted onion, garlic, and tomato
8. Transfer puree to Dutch oven.
9. Add:
   • Salt and pepper to taste
   • 3-4 cans hominy
   • 1/2 tsp. oregano
10. Shred the pork or chicken and add to the posole, if desired.
11. Serve in soup bowls.
12. Top with chopped peppers, shredded cabbage, diced onion.
13. Serve with tostada shells.
14. Eat with sour cream and lemon or lime wedges, if desired.