Posole Rojo

By gnikylime

Notes to make vegetarian inspired by https://www.sabrosia.com/2013/09/para-festejar-sin-culpas-prepara-un-pozole-rojo-vegetariano/

Ingredients

• 3/4 cup dried chiles de arbol (or use 1/4 c cayenne or piquin)
• 4 or 5 dried ancho chiles
• 6 cloves garlic (2 smashed, 4 finely chopped)
• Kosher salt
• 2 pounds boneless pork shoulder, trimmed and cut in half [Veg: 770 g. mushrooms]
• 2 teaspoons ground cumin
• 2 tablespoons vegetable oil
• 1 large white onion, chopped
• 8 cups low-sodium chicken broth [Veg: homemade veggie broth using clove-studded onions, carrots, and allspice]
• 1 tablespoon dried oregano (preferably Mexican)
• 1 bay leaf
• 3 15-ounce cans white hominy, drained and rinsed
• Diced avocado, shredded cabbage, diced onion, sliced radishes, chicharron and/or fresh cilantro, for topping

Preparation

Step 1

Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.

Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes. [Veg: Just saute onions and garlic in this step.]

Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours. [Veg: 10-30 min before serving, add finely chopped mushrooms]