Time: 1 hour and 40 minutes
Makes: 4 servings

Ingredients:

2 fresh poblano chiles(about
4 oz.)or 1 can (4 oz.) green
chiles, drained
2 tablespoons vegetable oil
1 cup chopped onion
1 pound boneless pork loin,
cut into 3/4-inch cubes
1 large can(29 oz.)or 2 small
cans(16-oz. size)yellow hominy
4 cups water
1/4 cup fresh lime juice
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground
pepper
1/4 teaspoon dried oregano
1 bunch fresh cilanrto(coriander)
1/2 head iceberg lettuce
10 small radishes
4 scallions
1 lime
8 flour tortillas

Instructions:

1. Roast fresh chiles, if using, over gas flame or under broiler until skins are blistered and black all over. Let stand in closed plastic or paper bag 15 minutes. Rub off skins; stem, seed, and chop chiles(see tip).
2. Heat oil in large heavy kettle or Dutch oven over medium-heat. Add onions and saute until translucent. Add pork and saute until lightly browned on all sides. Add hominy with liquid, 4 cups water, the lime juice, chiles, garlic, salt, pepper, and oregano. Heat to boiling. Reduce heat and simmer uncovered for 1 hour.
3. Meanwhile, chop enough coriander leaves to measure 1/4 cup. Trim remaining coriander into small sprigs. Finely shred lettuce and slice radishes and scallions. Cut lime into wedges. Place cilantro(coriander) sprigs, lettuce, radishes, and scallions in separate small serving bowls.
4. Ten minutes before serving, warm tortillas wrapped in aluminum foil in 350 degrees oven or in paper towels in microwave.
5. Transfer posole to serving bowl and sprinkle with chopped cilantro(coriander). Serve hot. Let diners fill tortillas with posole and add lettuce,cilantro(coriander) sprigs, radishes, scallions, and lime juice to taste.

Tip

When handling chiles, protect hands with rubber gloves or plastic bags, and don't touch your skin or eyes. If you forget, wash eyes with lots of water and scrub hands, especially figertips and under nails, with soapy water.

Goes great with mexican beer, like Dos Equis, Corona or Tecate.