Directions
- 1Soak the dried hominy overnight.
- 2Fill a pot with 6 quarts of water, add salt, and bring to a boil.
- 3Add the pork shoulder and neck bones to the boiling water.
- 4Once the water comes to a second boil, remove the foam from the top.
- 5Add the whole onion, head of garlic, and bay leaves to the pot.
- 6Add the soaked hominy and reduce the heat to medium-low. Cover and cook for 1 hour and a half.
- 7Clean the chiles by removing the stems and seeds.
- 8Rinse the chiles thoroughly.
- 9Add the cleaned chiles to the broth and allow them to soften for about 5 minutes.
- 10Transfer the softened chiles, onion, garlic, oregano, cumin, and chicken bouillon to a blender.
- 11Add enough broth to cover the ingredients and blend until smooth.
- 12Heat a pan on medium heat with oil and add the sauce once hot. Bring to a simmer for 10 minutes.
- 13Shred the pork if desired.
- 14Add the sauce to the pot with the hominy and meat, remove the bay leaves, mix, and allow to cook for another 20-30 minutes.
- 15Serve and top with cabbage, cilantro, onion, radish, and chiles.
Ingredients
- 36 oz organic white corn Posole
- 1 salt
- 4 lbs pork shoulder
- 2 lbs neck bones
- 1 whole onion
- 1 head garlic
- 3 bay leaves
- 25 New Mexico chile pods
- 3 chile ancho
- 1 1/4 onion
- 3 garlic cloves
- 1 tbsp oregano
- 2 tsp ground cumin
- 1 tbsp chicken bouillon
Equipment
large potblendersmall pan
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