Using a cast iron skillet sear and brown pork belly skin side down first (skin can be removed [if desired] after browning). You want a nice dark brown crust on your pork. If you salt go light.

Get large pot filled with water on stove and bring to boil. Add soup base and salt to taste.

Slice cabbage very thin and into bite size strips.

Purée peppers and garlic together in food processor or blender.

Cut pork into bite size chunks.

Add purée, hominy and pork to boiling water and reduce heat so soup is lightly rolling. But not so heavy as to boil over. Let it cook for 30-45 minutes. Flavors will infuse and start to blossom.

Put some cabbage into a bowl (serving or individual) and ladel soup into bowl. Squeeze a wedge of lime into bowl. Let sit for two minutes and serve.

Enjoy!