New Mexico Green Chile Posole

Ingredients

• 3 lb pork shoulder or butt roast, trimmed and cut into bite-size chunks
• Oil
• Salt and 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)
• 2 tsp cumin
• Pinch of 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, chopped Hatch green chile (about 8–10 peppers)
• For serving: cabbage, diced onion, radishes, avocado, cilantro, lime, salsa, tomatoes, and blue corn tortilla chips

Let's cook

1. Heat a Dutch oven over medium-high heat with oil. Season the pork with salt and pepper and brown it in batches.
2. Return the pork to the pot. Add onion, garlic, oregano, cumin, red chile powder, cloves, bay leaf, Hatch green chile, and posole.
3. Pour in enough chicken stock to cover.
4. Stem and seed the dried chile pods and add them to the pot.
5. Bring to a boil, then lower to a gentle simmer. Leave the lid slightly ajar and cook on low for 2–3 hours.
6. If using canned hominy, wait until the pork is tender, then add the drained hominy and simmer for 15 minutes.
7. Remove the bay leaf and chile pods. Blend the softened chile pods with about ¼ cup broth, then return the mixture to the pot and stir.
8. Serve hot with your favorite toppings.

If using frozen or dried posole, add it earlier as listed. Canned hominy goes in near the end.