[yorkiefan_]

With the weather cooling down, it's a great time of year to just cook soup all day. My personal favorite:

pozole rojo

1 big can of hominy
a couple of pigs feet split
a pound or so of smoked neckbones
a pound or sp of pork shoulder
a couple of cloves of garlic
8-10 ancho chiles

1. Toast the anchos, boil them, turn off the heat and cover, and let soak for half an hour. Then drain the water and blend them with a little water.
2. Dice the garlic, dump all the meat into a pot with the garlic and ancho blend, cover with water, cover the pot, and cook all day. Should probably strain the ancho blend through a sieve too.
3. An hour or so before serving get all the nasty cartilage, pigfeet knuckles, bones, etc out of the pot (pain in the butt to do) and add the hominy.
4. Salt to taste
5. Dice some onion and cilantro to dump into your bowl with the pozole, and fry up some tortilla strips or put some cabbage on top to give it a little crunch. A squeeze of lime is good for the flavor too. A little bit Mexican oregano sprinkled on top adds a lot of flavor too, but note the emphasis on little bit; it has a pretty strong flavor and should be used lightly.

Like almost all soups, it tastes even better the next day after being in the refrigerator. It has a nice and strong pork flavor.