Ingredients: |
Ingredients: 3/4C dried Chilies de arbol (can substitute japonese chilies)
4-5 dried ancho chilies
6 cloves garlic (2 smashed, 4 finely chopped)
Kosher salt
2 lbs. boneless pork shoulder trimmed and cut in half
2 tsp ground cumin
2T vegetable oil
1 large white onion, chopped
8C low-sodium chicken broth
1 T dried oregano
1 bay leaf
3- 15oz cans white hominy, drained and rinsed
Diced avocado, shredded cabbage, diced green onion, sliced radishes, and fresh cilantro for toppings.
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Directions: |
Directions:Break the stems off the chilies and shake out seeds. Cut open and scrape out additional seeds and white flesh. Put the chilies in a bowl and cover with boiling water, weigh down the chilies with a plate to keep them under water and sock until soft, about 30 minutes. Transfer the chilies and 1&1/2C of the soaking liquid to a blender (or use blender stick). Add the smashed garlic and 1/2 tsp salt and blend until smooth. Strain through cheesecloth into a bowl, pushing the sauce through with a rubber spatula. Discard solids, and set Chile Sauce aside.
Rub the pork all over with the cumin and 1/2tsp salt, set aside. Heat the oil in a Dutch oven over med. heat. Add the onion and cook until soft. Add the chopped garlic and cook 2 more minutes. Increase the heat to med. high. Push the onion and garlic to one side and add the pork to the other side and sear, turning , until lightly browned on all sides, about 5 min.
Stir in chicken broth, oregano, bay loaf, 1/2tsp. salt, and 1C of the chile sauce. Bring to a low boil, then reduce to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours.
Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board and shred/cut and return to pot. Add water or broth if the posole is too thick.
Serve with assorted toppings and remaining chile sauce. |
This recipe for Posole Rojo is from