Confit Duck Leg Pozole

Ingredients

• 1 confit duck leg*
• 1 dried ancho chile,** stemmed, seeded, and ribs discarded
• 1/3 cup chopped white onion
• 1/2 garlic clove
• 1 1/2 cups water
• 1/2 teaspoon dried oregano, crumbled
• 1/4 teaspoon honey
• 1/8 teaspoon ground cumin
• 1/4 teaspoon salt, or to taste
• 1/2 cup rinsed drained canned white hominy (pozole)
• 1 teaspoon finely chopped fresh cilantro
• Accompaniments: fresh cilantro leaves; chopped plum tomato; finely chopped white onion; tortilla chips

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