Recipe by peytonmg18
"This is the culmination of all the numerous Pozole recipes I've tried. A little involved, but WELL worth the effort. Hope you like it. Not bad for a guero."
Top Review by pkk9lover_13164743
Tried this last night - Wow! This was absolutely fantastic!! On a cold night, this is your perfect go to comfort food. No other Posole recipe has come close to the deliciousness and authentic quality of this one. On first glace it may appear to be a lot of work but it is really quite simple. May take a little time but the end result is well worth it. If you are looking for a family or crowd pleasing soup, this one can not be beat! We are looking forward to having this again. Posole cooked to perfection. I would not change a thing!
- 4 -5 lbs pork shoulder or 4 -5 lbs country-style pork ribs
- 3 large smoked pork shanks
- 3 -4 celery ribs
- 3 large onions
- 6 -8 dried guajillo chilies
- 8 -10 dried New Mexico chiles
- 1 bunch mint
- 1 bunch cilantro
- 30 garlic cloves, Whole
- 1 tablespoon dried oregano
- 3 (30 ounce) cans hominy, Drained
- 2 (49 1/2 ounce) cans chicken broth
- 1 tablespoon cumin
- salt & pepper
- 2 tablespoons vegetable oil
- 1 bunch green onion, Sliced
- shredded cabbage
- tortilla chips
- radish, Sliced
- dried oregano
Directions See How It's Made
- Trim fat from ribs. Add ribs, shanks, celery, 2-onions quartered (skins & all) mint, cilantro, 20 cloves garlic, peppercorns, oregano, both cans chicken broth, cumin, 1-tbsp and enough water to cover all ingredients. Bring to a boil; cover and simmer for 2-hours. Remove meat, and allow to cool thoroughly before removing from bones. Skim fat from broth.
- Stem and seed Chiles.
- Roast chilies in dry cast iron skillet for approximately 2-minutes. Place chilies into bowl and cover with hot water and cover bowl. Let steep for approximately 30-minutes. In food processor, place 1-chopped onion and 10-cloves garlic. Process until minced. When chiles are done, put them and 1-1/2 cups of liquid from chiles in the processor, salt and pepper to taste. Process until puree is smooth. Heat cast iron skillet with 2 tbsp vegetable oil, and add chile puree. Cook for approximately 5 minutes or until puree has thickened. Turn off and remove heat.
- Once shanks and pork have cooled, shred meat. Add remaining ingredients: stock, meat, hominy and chile puree back into pot and bring to a boil. Turn down heat and simmer for 1-hour. Serve with condiments: sliced green onions, cabbage, radishes, dried oregano and tortilla chips. Enjoy!