New Mexico Green Chile Posole

Ingredients

• 3 lb pork shoulder/butt roast, excess fat trimmed and cut into bite-size chunks
• Oil for searing
• Salt + pepper
• 6 cloves garlic, chopped
• 1 onion, diced
• 6 cups chicken stock or water
• 1 bay leaf
• 1½ Tbsp dried Mexican oregano
• 1 tsp New Mexico red chile powder (or ancho chile powder)
• 2 tsp ground cumin
• 1 pinch ground cloves
• 2 dried red chile pods, such as guajillo
• ½ lb frozen posole OR 30 oz canned hominy OR 2 cups dried hominy soaked overnight
• 2 cups roasted, peeled + roughly chopped Hatch green chile (about 8–10 peppers)

Directions

1. Heat a large Dutch oven over medium-high heat with a little oil. Season the pork with salt and pepper, then brown it in batches so the pan doesn’t get overcrowded. Remove each batch as it browns.
2. Return the browned pork to the pot. Add the onion, garlic, oregano, cumin, red chile powder, cloves, bay leaf, Hatch green chile and posole.
3. Pour in the chicken stock. Add more stock or water if necessary so the ingredients are covered.
4. Remove the stems and seeds from the dried chile pods and place the pods into the pot.
5. Bring everything to a boil, then lower to a gentle simmer. Cover with the lid slightly ajar and cook on low for 2–3 hours, until the pork and posole are tender.

   If using canned hominy: wait until the pork is tender, then add the drained hominy and simmer for another 15 minutes.

6. Remove the bay leaf and cooked chile pods. Put the chile pods in a blender or food processor with about ¼ cup of the broth, blend until smooth, then stir the mixture back into the posole.
7. Ladle into bowls and add your favorite fixings. ♡

Topping ideas

Shredded cabbage • diced onion • sliced radishes • avocado • cilantro • lime wedges • salsa • chopped tomatoes • blue corn tortilla chips