Posole Rojo

 Got this recipe and some dried peppers from our friends Tammy & Dave. Very delicious!

Chile Sauce

Destem & deseed, soak till soft, about 30'

• 3/4 c dried chiles de arbol
• 4-5 dried ancho chile

Transfer to food processor, blend till smooth, strain through fine mesh, and discard solids

• soaked chiles from above
• 3/4 soaking water
• 2 smashed garlic cloves
• 1/2 t salt

Meat

Rub 

• 2 lbs pork roast butt (fatty meat, but can skim off fat) (Pork loin too dry)

with

• 2 tsp ground cumin
• 1/2 tsp salt

then set aside.

Heat in Dutch oven over medium heat

• 2 Tbsp veg oil

Add and cook till soft, about 5'

• 1 large onion chopped
• 4 garlic cloves, chopped finely

Push vegetables to one side of pot and increase heat to medium high.

Add seasoned pork to other side of pot and sear till lightly brown on all sides about 5'.

Stir in

• 2 c water
• 8 c chicken broth
• 1 Tbsp dried oregano
• 1 Bay leaf (optional)
• 1/2 - 3/4 c of above chile sauce to taste

Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times until tender, about 3 hours. (I just put in a 325F oven for 3 hours.)

Stir in

• Three 15 oz cans white hominy, drained and rinsed (I don't think I rinsed them)

Continue to simmer, uncovered until pork starts falling apart, about 1 more hour.

Remove bay leaf

Transfer pork to cutting board, roughly chop and return to the pot.

Can add some water or broth is posole is too thick.

Season with salt if needed.

Serve with assorted toppings and the remaining chile sauce.

• dice avocado, shredded cabbage, diced onion, diced/sliced radishes, fresh cilantro