I’m sitting here in the kitchen, surrounded by delicious culinary activities. Just beyond the top of my laptop, my sister-in-law Caitlin is baking some mint chocolate cookies, which I can’t wait to taste. Dave’s dad is cleaning up from this delicious dinner dish. It’s good to be home with family for the holidays!
We had this delicious posole for dinner, a really dangerous dish because it is so comforting and delicious. But it can’t be that bad for you. It’s just slow-cooked pork, chiles and hominy.
Dave’s dad made this treat for dinner last night and I can’t wait to get home and make it again.
This recipe is exerpted from Food Network. The only change I know that we made was to add the chiles a little bit later, because we had to run out and get them. We served it with a simple cornbread that was perfect.
- 3/4 cup dried chiles de arbol
- 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
- 2 teaspoons ground cumin
- 2 tablespoons vegetable oil
- 1 large white onion, chopped
- 8 cups low-sodium chicken broth
- 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 and/or fresh cilantro, for topping
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.
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.
Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce.