This one was worth all the work. The flavor profile is amazing and the recipe delivered everything that I could hope for. The pork shoulder was excellently seasoned and very tender. The broth was bursting with flavor and the chile sauce
delivered the heat. I had always avoided hominy because the idea of it scared me. I am glad that I had tried posole at a Mexican restaurant because of the show Dinners, Drive-ins and Dives, now I can make it at home.
Preparation Time: 1 hour 10 minutes
Cook Time: 4 hours 10 minutes
Start to finish: 5 hours 20 minutes
3/4 cup dried chiles de arbol
4 dried ancho chiles
6 cloves garlic, 2 smashed, 2 finely chopped
2 pounds boneless pork shoulder, trimmed and cut in half
2 teaspoons ground cumin
2 tablespoons vegetable oil
1 large white onion
8 cups low sodium chicken broth
1 tablespoon dried oregano, preferably Mexican oregano
1 bay leaf
3 15 ounce cans white hominy , rinsed and drained
diced avocado, shredded cabbage, diced onion, sliced radishes and fresh cilantro
- Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer
the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.
- Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes.
Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.
- Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your 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.
- Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick.
Season with salt. Serve with assorted toppings and the remaining chile sauce.