Red leaf lettuce, washed and thinly sliced; 8 radishes, very thinly sliced; 1 small onion, minced; 4 key limes, cut into wedges; 2 tbsp. dried oregano; 1 small avocado, diced (optional)
Directions
To make soup, place pork in heavy 5-quart Dutch oven with cinnamon stick, garlic, onion, ancho chile purée and salt to taste; add water to 1 inch above ingredients. Bring to boiling over high heat; reduce heat to low. Cover, leaving lid askew; cook 2 hours or until pork is tender. Discard garlic, onion and cinnamon stick. Add rinsed hominy and cook 10 minutes more.
Meanwhile, prepare hot sauce by processing jalapenos, vinegar and salt together to make a smooth purée. Place sauce and prepared garnishes in individual serving bowls.
Serve soup with hot sauce and garnishes to be added, as desired.
*Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly in hot, soapy water.
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