Red Posole

Let's Cook

1. Step 1.

   Have ready: 1 pound dried hominy (about 3 cups), cooked, or two 25-ounce cans hominy, drained

2. Step 2.

   Remove the stems and seeds from: 4 ounces mild dried red chiles such as guajillo, ancho, and New Mexico (preferably a combination)

3. Step 3.

   Toast the chiles in a skillet or in the oven; they should soften but not blacken. Transfer them to a bowl and cover with warm water. Place a plate or bowl on top to keep the chiles submerged and let them soak for 20 minutes.

4. Step 4.

   Meanwhile, sprinkle: 2 pounds pork shoulder, trimmed and cut into 1-inch cubes

5. Step 5.

   with: 1 teaspoon salt

6. Step 6.

   Heat in a large soup pot over medium-high heat until shimmering: 2 tablespoons vegetable oil

7. Step 7.

   Add the pork in batches and brown on all sides. This should take about 20 minutes. Transfer the pork to a plate and drain all but 2 tablespoons of fat from the pot. Add and cook, stirring, until the onion is softened, about 6 minutes: 1 large onion, thinly sliced; 4 garlic cloves, smashed

8. Step 8.

   Add the pork back to the pot along with: 10 cups chicken stock or water or broth; 1 tablespoon dried oregano; 1 teaspoon ground cumin; 1 bay leaf

9. Step 9.

   Increase the heat to high. As the mixture heats, drain the soaked chiles and add to a blender, along with: 2 cups chicken stock or water or broth

10. Step 10.

    Puree until the chiles are a smooth paste. Strain the chile mixture through a fine-mesh sieve into the pot with the pork and stir well. Bring to a boil, then reduce the heat to a simmer, partially cover, and cook until the pork is tender, about 1 ½ hours. Discard the bay leaf. Serve with any of the garnishes from Green Posole.