Pork Pozole Soup

Position the oven rack approximately six inches away from the heat source and set the broiler to its highest temperature. Cover a baking sheet with aluminum foil for easy cleanup.

Arrange the peppers, cut side facing downwards, on the prepared baking sheet. Subject the peppers to intense heat from the preheated broiler until their skin develops a charred, blistered appearance, taking anywhere from five to eight minutes. Transfer the blackened peppers to a bowl and seal it tightly with plastic wrap, allowing them to release their steam as they cool, approximately twenty minutes. Remove the plastic wrap and carefully peel off the pepper skins before dicing them.

Heat olive oil in a large cooking vessel over medium-high heat. Sauté the onion and garlic in hot oil until they become tender and fragrant, taking five to ten minutes.

Introduce the pork into the onion and garlic mixture; cook and stir until the pork is nicely browned, taking five to ten minutes. Add diced green chiles to the pork mixture; cook and stir until fragrant, taking just five minutes.

Combine white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper in the pork mixture. Bring the mixture to a boil and cook for fifteen minutes; reduce heat to medium-low and simmer until the flavors meld together and the pork is tender, at least one hour.