Serves: 5
Prep: 45 minutes 
Cook: 3 hours 15 minutes to 3 hours 45 minutes

For Chile Paste:

½	cup dried chiles de arbol
3	dried ancho chiles
2	cloves garlic, smashed
½	teaspoon salt

For Pazole:

1¼	pounds pork loin
½	teaspoon salt
½	tablespoon cumin powder
2	tablespoons canola oil
½	onion, finely chopped
3	cloves garlic, minced
5	cups chicken broth
½	tablespoons dried oregano
1	bay leaf
32	ounces canned white hominy

1.  For chile paste: Remove seeds and stems from chiles.  Place chiles in large pan and cover with boiling water.  Weigh chiles down with a heavy plate or smaller pan to keep submerged.   Soak 30 minutes.  Reserve ½ cup soaking liquid, and discard the rest. 
2.  Blend chiles with reserved liquid, garlic and salt until mixture is smooth.  Strain mixture through mesh sieve into large bowl.  Discard solids.  Makes about ½ cup chile paste.
3.  For pazole: Rub meat generously with salt and cumin. 
4.  Heat oil in large pot over medium-high heat. Add onion and sauté until soft, about 7 minutes. Add garlic and sauté 30 seconds. Push onion and garlic to side. Add meat and brown thoroughly on all sides, 10 to 12 minutes.
5.  Add broth, oregano, bay leaf and chile paste.  Bring to boil, reduce heat to low, cover loosely and simmer 2½ to 3 hours, until pork is tender and shreds easily when tested with fork.  Turn pork several times during cooking.
6.  Remove pork, shred and return to pot. Stir in hominy.  Simmer uncovered 45 minutes.
7. Serve hot. Top with sour cream and corn chips if desired.
Slow Cooker Alternate Recipe: Reduce chicken broth to 3 cups. Follow steps 1 through 4 as directed. Move pork, onions and garlic to slow cooker. Add broth, oregano, bay leaf, chile paste and hominy. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours, until pork is tender and shreds easily when tested with fork. Remove pork, shred and return to pot. Serve as directed.
Suggestion: Make a double recipe of the chile paste and freeze half of it to cook again another time.

Per Serving: 351 cal., 17 g fat (4 g sat. fat), 50 mg chol., 1638 mg sodium, 220 mg pot., 28 g carb., 2 g sugar, 4 g fiber, 26 g pro.