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  • 1 ½ pounds dried hominy (posole), available in Latino groceries, soaked overnight in cold water
  • 3 ounces dried red New Mexico chiles (about 10 large chiles)
  • 2 pounds fresh pork belly, cut in 2-inch cubes
  • 2 pounds pork shoulder, not too lean, cut in 2-inch chunks
  • Salt and pepper
  • 1 large yellow onion, peeled, halved and stuck with 2 cloves
  • 1 bay leaf
  • 1 tablespoon chopped garlic
  • 2 teaspoons cumin seeds, toasted until fragrant and coarsely ground
  • 2 cups finely diced white onion, soaked in ice water, for garnish
  • Lime wedges
  • Roughly chopped cilantro, for garnish
  • Toasted Mexican oregano, for garnish
  • Nutritional Information

PREPARATION

  1. Drain soaked hominy and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour.
  2. While hominy is cooking, make red chile purée: Toast dried chiles lightly in cast-iron skillet or stovetop grill, just until fragrant. Wearing gloves, slit chiles lengthwise with paring knife. Remove and discard stems and seeds. Put chiles in saucepan and cover with 4 cups water. Simmer 30 minutes and let cool. In blender, purée chiles to a smooth paste using some cooking water as necessary. Purée should be of milkshake consistency.
  3. Season pork belly and pork shoulder generously with salt and pepper. After posole has cooked 1 hour, add pork shoulder, pork belly, onion stuck with cloves, bay leaf, garlic and cumin. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth.
  4. Stir in 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. (At this point, posole can be cooled completely and reheated later. Refrigerate for up to 3 days.)
  5. To serve, ladle posole, meat and broth into wide bowls. Pass bowls of diced onion, lime wedges, cilantro and oregano, and let guests garnish to taste.

 

  • Nutritional Information

PREPARATION

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