This stew is best made one day ahead. Serve with Coeur d'Alene Cellars No. 6 White or Red.
4 ancho or pasilla chiles, stemmed and seeded
2 cups boiling water
1 tablespoon cumin seeds, toasted in small frying pan
1 tablespoon peanut oil
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 chicken broth
2 tablespoons sugar
1 15-ounce can diced tomatoes
2 15-ounce cans hominy, undrained
1 teaspoon smoky paprika and oregano
1 tablespoon chili powder
6 tablespoons sliced radishes
6 tablespoons chopped green onions
1 cup shredded cabbage
6 tablespoons minced fresh cilantro
6 lime slices
Flatten chilies with hand and place in hot cast iron skillet or over gas flame. Cook until blackened. Combine toasted chiles and 2 cups boiling water in a bowl, let stand 10 minutes. Place chile mixture and toasted cumin seeds in a blender or food processor, and process until smooth.
Heat oil in Dutch oven and add pork, cook 5 minutes, browning on all sides. Remove pork and add onion and garlic to pan, cook 8 minutes or until browned. Stir in pork, pureed chiles and toasted cumin, broth, sugar, hominy and spices. Simmer 30 minutes or until pork is tender. Spoon pozole into bowls. Top each serving with radishes, green onions, cabbage and cilantro. Serve with lime slices. 6 servings.