4 fresh Pablo or Ancho chilies
2 ½ teaspoons salt, divided
2 lbs. lean pork (loin or roast)
4 cans 15 oz. each white hominy, drained and rinsed
3 bay leaves
1 teaspoon ground cumin
2 tablespoons of dry oregano
8 cloves garlic
2 cans 15 oz. each petite diced tomatoes
1 medium onion, diced
One bunch cilantro, chopped
1/2 white onion, chopped
2 avocados, chopped
2 limes, quartered
A bunch of red radishes, sliced thin
Tostada shells or tortilla chips
Bring 5 quarts of water to a boil in a 10-12 quart stockpot.
Bring a medium pot with 3 cups of water to a boil.
Remove and discard the stems, seeds, and large veins from the chilies. Heat a cast iron pan on medium high and lightly roast the chilies for a couple minutes, until they begin to soften. Do not let them burn. Once the chilies have softened, submerge them in the medium pot of hot water, cover the pot and remove from heat. Let the chilies soak in the hot water for 15 to 20 minutes.
Carefully place the meat into the large stockpot of boiling water. Add the rinsed hominy, bay leaves, and cumin. Put the oregano in by rubbing it between your hands to break it up. Add 1 ½ teaspoons of salt. Bring to a simmer, reduce the heat and cook for 15 minutes.
Purée the chilies with 2 1/2 cups of their soaking liquid, a teaspoon of salt, and 8 cloves of garlic, in a blender in small batches. Poor the pureed mixture into the stockpot with the pork and hominy, then add the tomatoes, and onions. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered.
Cook for 2-3 hours until the pork is completely tender. Remove the pork from the soup, and shred it. Skim away excess fat from the top of the soup. Return the pork to the stockpot. Taste for seasoning and add more salt to taste if needed.
Ladle the soup into bowls and let individuals garnish as desired.