Pork and Hominy Stew (Posole Rojo)
A Mexican favorite this hearty stew is loaded with pork, chiles and hominy.
Yield: serves 8-10
- 5 dried cascabel chiles, stemmed and seeded
- 4 dried pasilla chiles, stemmed and seeded
- 3 dried new mexico chiles, stemmed and seeded
- 5 cloves garlic, chopped
- 4 15 oz. cans golden hominy, drained and rinsed (about 6 cups)
- 1½ lb. pork neck bones, cut into 2" pieces by your butcher
- 1½ lb. pork leg, cut into 2" pieces by your butcher
- 1 lb. pork spareribs, cut into 2" pieces by your butcher
- 10 radishes, trimmed and thinly sliced
- 1 large white onion, roughly chopped
- ½ small head green cabbage, cored and thinly sliced
- Put chiles into a small pot and cover with water; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, until soft, about 20 minutes. Drain chiles; transfer to a blender. Add 3 1⁄2 cups water; puree until smooth. Strain through a medium-mesh strainer into a bowl. Puree garlic and 1⁄4 cup water until smooth. Set chile mixture and garlic puree aside.
- Put hominy and 9 cups water into a large pot; bring to a boil over high heat. Stir in chile mixture, garlic puree, pork bones, leg, and spareribs, and salt to taste. Reduce heat to medium-low and simmer, covered, until pork is tender, about 2 hours. Uncover and simmer until pork is very tender, about 2 hours more. Serve posole garnished with radishes, onions, cabbage, and Three-Chile Salsa, if you like.