Posole With Red Chili

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READY IN: 3hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Garnishes.
  • Chopped avocado, fresh cilantro, and white onion; thinly sliced cabbage, jalapeños, and radishes; lime wedges.
  • Ingredient Info.
  • New Mexico chiles are sold at Latin markets, specialty foods stores, and some supermarkets. Look for dried hominy at natural foods stores and ranchogordo.com.
  • Preparation.
  • Red Chile Purée.
  • Preheat oven to 400°. Rinse and dry chiles; place in a single layer on a rimmed baking sheet and roast, turning occasionally, until puffed, fragrant, and a slightly darker red, 5–6 minutes. Let cool.
  • Wearing gloves, use scissors to stem and halve chiles lengthwise. Discard seeds for less heat. Transfer to a medium saucepan and cover with 6 cups water. Add onion and garlic; season with salt. Bring to a simmer. Cook until chiles are soft, 25–30 minutes.
  • Drain chile mixture, reserving liquid. Purée mixture and 1 1/2 cups liquid in a blender until smooth, adding more liquid if needed for a sauce that can coat a spoon. Strain through a medium-mesh sieve into a medium bowl. DO AHEAD Purée can be made 5 days ahead. Cover; chill.
  • Posole.
  • Season pork shoulder and ham hocks with 1 tablespoon salt. Rub garlic, chili powder, and cumin all over pork; set aside. DO AHEAD Pork can be marinated 1 day ahead. Cover and chill.
  • Drain hominy. Transfer to a large heavy pot; add 12 cups water. Stud each onion with 1 clove; add to pot with 2 tablespoons salt and bay leaves. Cover; bring to a boil. Reduce heat to medium-low and simmer, covered and stirring often, until hominy begins to soften, about 1 hour (hominy takes longer to cook than pork, so give it a jump start).
  • Add pork shoulder and ham hocks to hominy; pour in water to cover by 1 inch. Cook, uncovered, stirring occasionally and adding more water as needed to keep ingredients submerged, until hominy is tender and pork is very tender and falling apart, 2–2 1/2 hours. Remove onions, bay leaves, and hocks. Discard onions and let hocks cool slightly; pick meat from bones and discard any cartilage, skin, and fat. Return meat to pot and stir in 3/4 cup red chile purée. Season to taste with salt and more red chile purée, if desired.
  • Divide posole among bowls. Serve with remaining red chile purée and garnishes.
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