RED POSOLE WITH PORK
If you've never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig's head called for in many traditional versions), and most of the process is hands-off.
Categories Bon Appétit Soup/Stew Hominy/Cornmeal/Masa Pork Garlic Chile Pepper
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place pork shoulder, onion halves, garlic, bay leaf, and cloves in a large pot. Pour in 14 cups water (pork should be submerged). Bring to a simmer and cook, skimming as needed and turning pork occasionally, until meat is cooked through and tender but not yet falling apart, 2 1/2-3 hours. Transfer pork to a plate; let cool slightly. Strain broth into a large bowl, then transfer back to pot. Slice pork into 1/2" slices and add to broth.
- Meanwhile, preheat oven to 350°F. Toast all the chiles on a rimmed baking sheet until brown (do not char) and starting to lightly puff in places, about 5 minutes. Bring 3 cups water to a boil in a medium saucepan; add chiles. Remove from heat and let chiles soak until softened, 10-12 minutes. Blend chiles and cooking liquid in a blender until smooth; season with salt.
- Add chile purée to pork and broth. Bring to a simmer, add hominy, and cook, skimming off fat from surface, until pork is so tender it's nearly falling apart, 45-60 minutes; season with more salt.
- Divide posole among bowls, top with onion, cabbage, radishes, and oregano. Serve with lime wedges.
- Do Ahead
- Posole can be made 3 days ahead. Let cool; cover and chill.
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