Prep time: 15 min
Cook time: 1 hour, 10 min
Makes 4 servings
2 tbsp olive oil
3 1/2 lb bone-in pork roast (chicken, beef, or tofu)
1 large onion, cut into wedges
7 garlic cloves, minced
6 dried ancho chili peppers
5 dried guajillo chili peppers
4 dried arbol chili peppers
2 bay leaves
1 tbsp dried mexican oregano
6 cups chicken stock (vegetable stock or water)
3 cans white hominy, drained and rinsed
1 lime, juiced
salt and pepper
1 bunch radishes, sliced
1 lime, cut into small wedges
1 cup cilantro
Cut the pork off of the bone in large chunks. Sprinkle salt and pepper liberally over all the chunks, including the bone. Pop the stems off of the dried chilis and shake out the loose seeds.
Set a heavy pot or dutch oven over medium heat. Add the oil to the pot. Once hot, add the pork chunks, including the bone. Brown the pork on all sides.
Move the pork to the sides of the pot. Add in the onion wedges and garlic. Sear for 1-2 minutes, then add in the chili peppers, bay leaves, oregano, 6 cups chicken broth, and 1 tsp salt. Push the chilis down under the liquid. Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes, until the pork is soft enough to shred. (Keep the pot covered).
Remove the pork chunks, bone, and bay leaves. Discard the bone and bay leaves. Use tongs or forks to shred the pork into small chunks. Use a blender to puree the vegetables, chilis, and broth into a thick sauce. You can also do this in a standard blender, but cover the lid with a towel, to protect against hot liquid splashing out. Add the shredded pork back into the pot, along with the rinsed hominy. Stir to combine. If the sauce seems too thick, add 1 cup chicken broth or water to the pot. Stir in the lime juice. Taste, then season with salt and pepper, as needed.
Keep warm until ready to serve. When ready to serve, ladle the posole into bowls. Garnish with toppings options like tortilla chips, sliced avocado, radishes, lime wedges, and cilantro. Enjoy!