Posolé with smoked pork

Ingredients:

• 3 dried guajillo peppers, stems and seeds removed (optional)
• 4 cups lightly salted chicken broth
• 2 tablespoons of vegetable oil
• 2 natural smoked pork chops on the bone, weighing 280 g each (don't throw away the bones)
• 1 white onion, diced + extra for serving
• 5 cloves garlic, chopped
• 1 bay leaf
• 1 tbsp dried oregano (preferably Mexican)
• 1 tsp ground cumin
• 2 x 14 oz cans hominy white corn, rinsed
• Thinly sliced ​​radishes and fresh cilantro, for serving
• Lime wedges, for serving

Preparation:

1. Heat a medium saucepan over high heat until very hot, about 1 minute. Add the chili pepper and cook, pressing with a spatula, for about 1 minute. Add 1 cup of chicken broth and bring to a boil. Remove from heat and set aside.
2. Heat vegetable oil in a large saucepan or Dutch oven over high heat. Add the pork bones and cook, turning, until lightly browned on both sides, about 2 minutes. Add the onion, garlic, and bay leaf and cook, stirring, until the onion is softened, about 2 minutes. Add the oregano and cumin and cook for 30 seconds. Add the remaining 3 cups chicken broth and the hominy corn. Cover and bring to a simmer.
3. Blend the broth with the chili pepper until smooth; add to the saucepan. Continue to simmer, uncovered, for 10 minutes. Remove the pork bones and bay leaf from the saucepan. Add the diced pork and heat through for about 5 minutes. Season with salt and pepper to taste. Sprinkle each serving of soup with chopped onion, radish, and cilantro. Serve with lime wedges.