posole rojo

The rich blend of chipotle chiles, braised pork and earthy hominy contrasted perfectly with the freshness of the fresh radish, lime, cilantro and red cabbage garnishes.

posole rojo

for the stew

5 lbs of bone in shoulder pork, cut into 4-5 pieces

1 tbl vegetable oil

2 large onions, chopped course

4 cloves garlic, minced

1 can of stewed tomatos, 14 oz can, sliced

1/2 can of chipotle chiles in adobo, half the sauce and half the chiles

1 tsp dried oregano

6 cups chicken broth

1 large can of hominy (28 oz)

for the garnishes

2 limes, cut into quarters

1/4 red cabbage, sliced thinly

1 small onion, chopped finely

cilantro, roughly chopped

5 radishes, sliced thinly

Preheat the oven to 300 degrees. Heat a large pot to medium high, add vegetable oil and onions. Stir frequently until softened, about 4 minutes. Add garlic and stir for 30 seconds.

Add the pork, and brown all sides. Once browned, add tomatos, broth, oregano, and chipotle chiles. Bring to a boil  then cover with a lid and place in the oven. Cook until the meat is very tender, about 3-4 hours.

Remove the pot from the oven, remove the meat from the pot and shred the pork until smaller chunks (not too shredded). Return the pork to the pot, add the hominy and simmer for another 30-45 minutes until all of the flavors have melded together.

Serve with garnishes.