A traditional Mexican soup, pozole is usually enjoyed around the holidays, but it makes a comforting, slightly spicy, slightly smoky dish throughout the year, topped with diced avocado and a dollop of sour cream.

Ingredients

• 4 dried guajillo or pasilla chiles
• 4 dried ancho chiles
• 2 tablespoons canola oil, divided
• 1-1/2 cups boiling water
• 2 pounds boneless pork, cut into 1-inch cubes
• 1/2 cup chopped onion
• 4 garlic cloves, minced
• 3 cups chicken broth
• 2 cans (29 ounces each) hominy, rinsed and drained
• 1-1/2 teaspoons dried mexican oregano
• 1 teaspoon salt
• optional toppings: lime wedges, sliced radishes, diced avocado and sliced red onion

Directions

1. In a Dutch oven, saute chiles in 1 tablespoon oil over medium heat until heated through, 1-2 minutes, pressing with a spatula (do not brown). Using a slotted spoon, transfer chiles to a bowl; add the boiling water. Soak until softened, about 20 minutes. Remove stems and seeds, reserving water.
2. In the Dutch oven, brown pork in remaining 1 tablespoon oil in batches, sauteing onion and garlic with the last batch of pork. Return all pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 30 minutes.
3. Transfer chiles and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with optional toppings as desired.