Heat the broiler. Broil
peppers, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened
all over. Transfer to a bowl, cover and let cool. Reserve 3 of the chiles (2 if using poblano or Anaheim) for another use, such as Mexican Chorizo
the remaining 6 (or 4) chiles.
Meanwhile, heat the EVOO in a large Dutch oven
or other heavy pot. Add the pork and sprinkle with salt and pepper. Cook until browned and the edges are crisp. Remove the pork to a plate and add the garlic, celery
. Cook until soft, about 5 minutes. Add the tomatillos, coriander, cumin
and oregano and season with salt and pepper; cook for 5 minutes more. Stir in the stock, honey, hominy
and roasted chiles. Transfer half the soup to a food processor
and puree until smooth. Return the puree to the pot along with the pork and simmer
at a low bubble until the pork is tender, 20 to 30 minutes.
Preheat the oven to 350 degrees F.
Spread the tortilla chips
on a baking sheet and toast in the oven until browned and very crisp
. Pile a handful of chips in each of 6 shallow bowls and top with the cheese, avocado and a squeeze of lime. Top with the posole
and sprinkle with cilantro
. Serve immediately.
Cook's Note: The soup
can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered.