The authentic version uses a whole pig's head, but when I asked for that at the local market I got a really weird look from the butcher. Even without the pig head, this one is pretty darned good, rich with the flavor or roasted peppers. Serves 4-6, may be doubled.

5-6 fresh poblano peppers
1 lb pork shoulder in 3/4 inch cubes
1 large onion, diced
4 cloves garlic, sliced
1 tsp ground cumin
1 tsp dried Mexican oregano
1 tsp, more or less, red pepper flakes
2-16 ounce cans hominy, drained

Garnishes:

Sliced radishes
Chopped onion
Chopped cilantro
Baked tortilla strips

Roast the peppers over charcoal or a gas flame until charred, then let sweat in a paper bag for 15 min. Remove skin and seeds and chop coarsely. You should have a cup or so.

In a Dutch oven, brown the pork in a little vegetable oil or lard, doing it in 2 batches if necessary. Add the onion, garlic, cumin, oregano, and pepper flakes and cook, stirring, for a few minutes. Add water to just cover and simmer for 30 min. Add hominy and peppers and simmer, covered, for another 90 min. Add water as needed to keep the ingredients just covered. Salt to taste. Serve in soup bowls with garnishes.