Posole is a traditional Mexican dish. It’s a thick soup made with meat and hominy. You can have your butcher cut a pork shoulder into pieces. The toppings are up to you. Use as many or as few as you like.
- 5 or 6 dried ancho chiles
- 6 cloves garlic (3 crushed & 3 finely chopped)
- 2 pounds boneless pork shoulder, trimmed and cut into 2 inch pieces
- Salt & black pepper
- Olive oil for browning
- 1 large onion, chopped
- 2 cups chicken broth
- 1 tablespoon dried oregano
- 2 bay leaves
- 3 15-ounce cans white hominy, drained and rinsed
Remove the stems from the anchos and shake out as many seeds as possible. Put them in a small pot and bring to a boil. Remove them after about 15 minutes, let them cool a bit and then put them and 1½ cups of the liquid in a blender. Add the crushed garlic, and ½ teaspoon salt, and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula.
Season the pork with salt and black pepper and set aside. Heat the oil in a Dutch oven over medium heat. Add the pork and cook until lightly browned on all sides. Remove and set aside.
Add the onion to the pot and cook until soft and translucent. Add the chopped garlic and return the browned meat. Increase the heat to medium high.
Stir in the chicken broth, oregano, bay leaf, 1/2 teaspoon salt, and 1 cup or more of the chili sauce (depending on your taste). Add enough water to cover the meat and bring to a low boil. Reduce the heat, partially cover, and slowly simmer, turning the pork a few times, until tender – about 2 hours. Stir in the hominy and continue to simmer, uncovered, about 45 minutes more. Remove the bay leaf. Add some water if the posole is too thick. Check for seasoning.
Serve the posole with the remaining chili sauce and a topping of fresh diced avocado, shredded cabbage, diced onion, sliced radishes, and/or cilantro.
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