Pork and Hominy Stew with Roasted Anaheim Chiles

Hominy (large dried corn kernels) add buttery, popcorn flavor and chewy texture to the tangy Mexican soup known as posole. Instead of browning tough pork shoulder and simmering it for hours, as is traditional, I broil pork tenderloin and add it at the end. A few mild Anaheim chiles added to the broiler pan lend the soup a smoky-spicy base note. You can make this soup vegan by omitting the pork and substituting vegetable broth for the chicken broth. Add a few red potatoes to the pot w