MAKES 10- 12 SERVINGS This Mexican soup is incredible. One of the things I enjoy about it is the variety of toppings. Each person can add whatever they want to the soup base, making their own special bowl, just like they like it. Make sure to use the cheap-o cut of pork. 4-5 lb. pork roast, a cheap cut like pork butt or shoulder 2 bay leaves 1 onion, diced 1/3 cup lemon juice 3 dried ancho chilies 1-2 large cans hominy 4 fresh tomatoes, seeded and diced Salt to taste Condiments: - Dried oregano - Lime wedges - Green cabbage, shredded - Chili flakes - Serrano peppers, sliced - Grated jack cheese - Avocado - Red onions, diced - Cilantro 1. Cook pork in large soup pot with bay leaves, onion, lemon juice, ancho chilies, and salt, for 2 hours or until meat is falling off the bone. Refrigerate over night then remove the foam and fat from the top of the water. Shred meat off of bone and put back in the soup base. 2. Add tomatoes and more water if necessary. 3. Remove ancho chilies from soup base. Scrape out their flesh (not seeds or skin) and put back into the soup. Add the hominy 4. Taste to adjust seasonings. Serve with little bowls of condiments.