What's Hominy Good For? Spicy Posole Pork Stew

I bought cans of hominy because I thought I should, not necessarily to cook with. But then I tasted in a Southwestern restaurant the pork and hominy stew that's like a taco party in a bowl except it fills you and warms you to the core. This is the red or rojo version and it's blender-easy. . .and it's even better on the second day. The meat can be chicken or pork.

Posole (Hominy Stew) (serves 4)
3 dried ancho chile peppers
3 dried arbol chile peppers
1/4 cup chopped white onion
3 cloves garlic
a pinch of cumin
2 whole cloves
3 tablespoons of vegetable oil

Soak the chile peppers in two cups of warm water until they're rehydrated, about 15 minutes. Stem and seed them. Place all ingredients plus 3/4 cup of their soaking water in the blender and blend until smooth.

1 28-ounce large can or 2 14-ounce cans of hominy, drained and rinsed and placed in a pot along with 2 cups of water
1 pound of pork or chicken, cooked and shredded or cubed
1 lime, halved (don't omit the lime)

Heat the hominy and water to simmering. Pour the ancho chile mixture into the pot with the hominy and meat and simmer for 15 minutes. Prepare any garnishes you have: recommended: tortilla chips, shredded lettuce, cubed avocado, shredded cheese, chopped onion, cilantro, sliced radishes, sliced jalapeno, dried oregano.

Ladle into bowls, giving each bowl a squirt of lime juice and let your guests top their bowls with garnishes.