Red Chile Pork Posole Bowl Recipe

Directions

1. 1

   Prepare the Pork

   In a large pot, heat olive oil over medium heat. Season the pork shoulder with salt and pepper, then brown it on all sides in the pot. Remove and set aside.

2. 2

   Cook the Chiles

   In the same pot, toast the dried red chiles for about 2-3 minutes until fragrant. Remove from heat, stem and seed the chiles, then soak them in hot water for 15 minutes.

3. 3

   Blend the Sauce

   In a blender, combine the soaked chiles, garlic cloves, and half of the onion with a cup of chicken broth. Blend until smooth.

4. 4

   Simmer the Soup

   Return the pork to the pot, add the blended sauce, remaining chicken broth, and hominy. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the pork is tender.

5. 5

   Finish with Fresh Ingredients

   Once the pork is tender, shred it in the pot and stir in chopped cilantro. Adjust seasoning with salt and pepper to taste.

6. 6

   Serve

   Serve the posole hot in bowls, garnished with diced white onion, lime wedges, and additional cilantro.