Delicious Posole

Posole

1 (1 1/2-pound) pork shoulder steak or Boston Butt pork roast, trimmed
1 cup chopped onion
3 garlic cloves, minced
2/3 cup chopped Roasted Anaheim Chiles
1 tablespoon New Mexico chile powder
1 teaspoon ground coriander seeds
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1 (29-ounce) can white hominy, drained
1 (14 1/2-ounce) can chicken broth
1 (14 1/4-ounce) can beef broth
3/4 cup crushed baked tortilla chips
6 tablespoons thinly sliced radishes
6 tablespoons finely chopped onion
1/4 cup chopped fresh cilantro
6 lime wedges

Heat a Dutch oven over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Add onion and garlic; sauté 2 minutes. Stir in chiles and next 8 ingredients (chiles through beef broth). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender. Remove pork from pan; remove meat from bone. Chop pork; return pork to pan. Serve with chips and remaining ingredients. Makes 6 servings

Roasted Anaheim Chiles - 5 Anaheim chiles. Preheat broiler. Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop. Cover and refrigerate.