Posole Rojo

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!!)

• Ready In: 6 hrs
• Serves: 8

Ingredients

• 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.