Posole Rojo

katie in the UP's Note:

I'm posting this recipe for safe keeping...I make the regular Posole ...but I've never made the Rojo :) Planning on this recipe for Super Bowl!! Recipe was found in this months Food Network Magazine (my favorite!!)

• Total Time: 6 hrs
• Prep Time: 1 hrs
• Cook Time: 5 hrs

Ingredients:

Servings: 8

• 3/4 cup dried chile, de arbol
• 5 dried ancho chiles
• 6 garlic cloves, chopped
• 2 lbs boneless pork shoulder, trimmed
• 2 teaspoons ground cumin
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 8 cups chicken broth
• 1 tablespoon dried oregano
• 1 bay leaf
• 3 (15 ounce) cans white hominy, rinsed and drained

topiings

• avocado
• cabbage, shredded
• onion, diced
• radish, sliced
• cilantro
• lime, quartered
• tortilla

Directions:

1. Clean chilies (taking off stems and deseeding).
2. Put chilies in bowl with boiling water; weigh down to keep chilies under water.
3. Soak approx 30 minute Transfer chilies and 1 1/2 cups of soaking liquid to blender.
4. Add garlic and 1/2 tsp salt a blend until smooth.
5. Strain through a fine mesh sieve into a bowl, pushing the sauce through with a rubber spatula discard the solids.
6. Rub the pork all over with the cumin and 1/2 tsp salt ; set aside.
7. Heat veggie oil in a dutch oven add onion and cook stirring occasionally, until soft, about 5 minute.
8. Add pork and sear, turning until slightly browned on all sides, about 5 minute.
9. Stir in 2 cups of water, the chicken borth, oregano, bay leaf and 1/2 tsp salt and approx 3/4 cup of chili sauce (you can add less -- depending on your spice taste).
10. Partially cover and cook approx 3 hours.
11. Stir in hominy and continue to simmer uncovered until the pork starts falling apart, about 1 more hour.
12. Remove bay leaf.
13. Transfer pork to a cutting board; roughly chop and return to the pot. Add some broth (or water) if the posole is too thick. Season with salt.
14. Serve with toppings and remaining chlle sauce.