Mexican Hominy Soup

The temperature was very cold; Below freezing, and, on a night like this, the air has a crips 'tundra' presence. Twas not a task to breathe it; very fresh. A friend of mine came over and a cousin drove down from seattle this night! and I made this soup.

Mexican Hominy Soup Recipe

4 cups canned hominy
1/2 a large onion, diced
3 medium garlic cloves, peeled and chopped
3 chile peppers, stems removed and chopped
1 teaspoon dried oregano

Red Sauce:
2 tablespoons extra-virgin olive oil
2 tablespoons finely diced white onion
2 medium cloves garlic, finely chopped
1 teaspoon dried oregano
2 tablespoons flour
1/2 teaspoon ground cumin

1/2 cup ground red chile
1/2 teaspoon salt
1/2 of one lime

garnishes: tortilla strips, crumbled queso fresco or feta, or avacado!

Drain the Hominy and place it in a large thick-bottomed pot along with 2 quarts of water, the onion, garlic, chile peppers, and oregano. Bring to a boil, then simmer until the posole is tender, and many of the kernels have flowered into popcorn shapes. This can take anywhere from 1 1/2 to 3 hours. Season with a couple teaspoons of salt roughly halfway through the cooking process. Season again once the posole is fully cooked.
In the meantime, make the red sauce by combining the olive oil, onion, garlic, and oregano in a medium saucepan over medium heat. Stir continuously until the onion takes on a bit of color, a few minutes. Add the flour and cumin, and stir for a minute or two or until the flour browns a bit. Whisk the chile into 2 1/2 cups / 600ml water and pour it into the saucepan, whisking all the while. Stir until the sauce thickens a bit, dial down the heat and simmer, stirring occasionally, for fifteen minutes or so. Stir in a squeeze of fresh lime juice, and season with the salt, adding more to taste if necessary. Set aside until the posole has finished cooking.
Stir 1/2 cup / 120ml of the red sauce into the pot of posole. You can add more red sauce, a bit at a time, until it is to your liking. Spoon the posole into bowls and top with tortilla strips, cheese, and oregano.