This winter we had a ridiculous amount of cabbage at Good Eggs, so I was constantly trying to creatively incorporate it. Pozole is usually an all day affair made with a long-simmered pork stock made from meaty bones and hominy corn that takes ages to cook. For this quick version soak dried hominy overnight and cook it off the next day like beans, and pressure-cook chunks of pork shoulder until tender for about 40 minutes. Toss white onions and rehydrated ancho chiles in a the blender, and then strain that mixture into a chicken stock fortified with the skimmed pork braising liquid, for a rich broth. Make fresh corn chips while everything is cooking by cutting soft corn tortillas into strips and frying them. Then add the pork and hominy back into the broth, simmer and season, and garnish with cilantro, radish, lime, queso fresco, Mexican oregano and of course, shredded raw cabbage. Re-reading this it sounds a bit complicated, but it's not - it has a few simple parts and takes a couple of hours to create a crunchy, spicy, creamy, tangy, savory and salad-y complete meal in a bowl. TASTY.