Red Pork Posole

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place pork, 1 onion (quartered) and 6 garlic cloves in a large stock pan and fill with water to cover, about 4 to 6 quarts. Add salt.

Step 2

Bring to a boil, then lower the heat and simmer for 2 and half hours, skimming the impurities off the top as they accumulate. If necessary, add more hot water to keep the pork submerged.

Step 3

Let the pork cool in the broth overnight.

Step 4

Remove the pork from the broth and trim off any excess fat. Discard the bones, onion and garlic. Strain the stock into a large pot. Set aside.

Step 5

Shred the meat and set aside.

Step 6

Bring a medium pot of water to a boil, turn off the heat, and place the ancho chiles in the hot water. You may want to lower a plate on top of them to keep them submerged. Let them sit in the hot water for 30 minutes until they become soft.

Step 7

Place the peppers, 1 onion (roughly chopped), 6 garlic cloves, oregano, a 1/2 teaspoon of salt, and 1 1/2 cups of the chili soaking water into a blender or food processor. Puree until very smooth.

Step 8

Strain the sauce through a fine mesh sieve.

Step 9

Add the sauce to a medium sauce pan and simmer over medium heat for 25 minutes until slightly thickened and reduced to about 1 cup.

Step 10

In a large pot (a Dutch oven works well), add the broth and heat over medium-high heat.

Step 11

Add the ancho chili sauce to the broth and bring to a boil.

Step 12

Lower the heat and add the meat and simmer for 10 minutes.

Step 13

Add the hominy.

Step 14

Taste for seasoning, you'll probably need to add about a 1 teaspoon of salt. Add a little at a time.

Step 15

Heat through.

Step 16

Serve in bowls with garnishes.