Pork Posole Rojo

Ingredients

• 2 dried Pasilla peppers
• 4 dried Guajillo peppers
• 6 dried Ancho peppers
• Boiling water to rehydrate the dried peppers
• 3 pounds boneless pork butt, cut into 1 1/2 inch cubes
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 2 cups white onion, diced
• 2 tablespoons fresh garlic, minced
• 1/4 cup white wine
• 1 tablespoon dried cumin
• 1 tablespoon Mexican Oregano
• 1 teaspoon dried coriander
• 2 bay leaves
• 1 quart chicken stock, homemade if possible
• 1 quart beef stock, homemade if possible
• 2 25-ounce cans hominy, rinsed and drained
• Toppings, any or allCilantro leavesAvocado, peeled and slicedCotija cheese, crumbledWhite onion, diced smallJalapeno, diced smallLime wedgesRadish slicesCorn chipsSliced green cabbage

Instructions

1. 1

   Remove stems and seeds from the dried peppers and place cleaned peppers into a medium bowl. Pour enough boiling water over them so they are covered. Set aside.

2. 2

   Cut pork into 1 ½ inch cubes and coat with the salt and pepper.

3. 3

   In a medium to large Dutch oven or heavy bottomed pot, over medium high heat, place the olive oil. Once hot, sear the pork on all sides, in batches. Remove to a second bowl to hold.

4. 4

   Add the onions and cook for three minutes.

5. 5

   Add garlic and cook for one minute.

6. 6

   Add wine and deglaze the pot.

7. 7

   Add the pork back in along with cumin, oregano, coriander and bay leaves, as well as both stocks and the cubed pork. Raise heat to high.

8. 8

   While the pot is heating up, pour 1 ½ cups of the pepper soaking liquid into a measuring cup and discard the remaining liquid. Place the rehydrated peppers and the 1 ½ cups of the soaking liquid into a blender and puree, or back into the bowl and use an immersion blender to puree.

9. 9

   Add this puree to the heating pot along with the rinsed and drained hominy.

10. 10

    Once the pot reaches a boil, reduce to medium low and partially cover and cook for one hour, stirring once after 30 minutes.

11. 11

    Remove the cover and stir. Leave the cover off and cook for one more hour, stirring occasionally. As it starts to thicken, stir more often so it doesn’t stick to the pan bottom.

12. 12

    While the stew is cooking, prepare toppings.

13. 13

    After the two hours of cooking, the pork should be tender. Skim off any fat that floated to the top and discard.

14. 14

    Serve the stew in bowls with desired toppings.