Posole

4 dried ancho or New Mexico chiles, stemmed and seeded 2 cups boiling water 1 1/2 pounds boneless pork loin, trimmed and cut into (1/2-inch) pieces 1 1/2 cups chopped onion 4 garlic cloves, minced 4 cups broth1 T. cumin
2 T. sugar 3/4 tsp. salt 1 29 oz. can white hominy, undrained Sliced radishes Chopped green onions Minced fresh cilantroChopped cabbage
Lime slices

Combinechiles and 2 cups boiling water in a bowl; let stand 10 minutes or until soft. Place chile mixture in a blender or food processor; process until smooth.

Heat Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Reduce heat to medium. Add onion and garlic to pan; cook 8 minutes or until onion is browned, stirring frequently. Stir in pureed chiles, cumin, broth, sugar, salt, and hominy; bring to a simmer. Cook 30 minutes or until pork is tender. Serve with toppings.