How to Make It
1. Heat a small skillet over medium. Add chiles to pan; cook 1 minute or until toasted, turning occasionally. Place chiles in a medium bowl; add 3 cups boiling water. Let stand 15 minutes. Drain chiles; discard liquid. Place chiles in a blender. Add stock; blend until smooth. Set aside.
2. Heat a large Dutch oven over medium. Add 1 tablespoon oil; swirl to coat. Sprinkle pork with 1/2 teaspoon salt. Add half of pork to pan; cook 6 minutes or until browned, turning occasionally. Place browned pork on a plate. Repeat procedure with remaining pork.
3. Add 1 teaspoon oil to pan. Add 11/2 cups onion and garlic; cook 3 minutes, stirring occasionally. Add oregano, coriander, and cumin; cook 30 seconds, stirring constantly. Add reserved chile mixture, tomatoes, pork and accumulated juices, and 1/2 teaspoon salt; bring to a simmer. Reduce heat, and cook, partially covered, 1 hour. Stir in hominy; simmer, partially covered, 20 minutes or until pork is tender. 4. Preheat oven to 425°F.
5. Coat a baking sheet with cooking spray. Toss tortilla strips with 2 teaspoons oil. Spread strips on prepared baking sheet in a single layer; bake at 425°F for 7 minutes or until strips are browned and crisp.
6. Ladle soup into bowls and top with radish, cilantro, remaining onion, and tortilla strips.
Also appeared in: Cooking Light, September, 2021,Soups & Stews