Posole

This dish is for every season, but fall and winter it hits different. I have had this stew in so many different states and countries, and it always varies so much, yet all delicious. The version here is heavy with red chili flavor, and mouthwatering, of course. Choose any other toppings to make this fun! I like to do cotija cheese, a simple lime cabbage and onion.

Red Pork Posole

12 oz dried hominy, if you cannot find it canned will work
8 cups water (for boiling hominy)
2.5 ish lb pork shoulder
1 onion, sliced
1 bulb of garlic, skin removed
3 oz mild chili powder
1 TBPS oregano
1 TBSP cumin
Salt
Oil for cooking pork, canola, olive
6 cups broth plus more of needed
Tortillas, tortilla chips, onion, radish, jalapeno, cotija for serving

Red Cabbage Salad

1/2 head red cabbage, sliced thin
1/4 red onion, sliced thin
1/4 cup olive oil or canola oil
Handful cilantro, chopped
2 limes, juiced
2 tsp honey
Salt

1. Preheat oven to 325.

2. Boil hominy in large pot until al dente, this may take a while, if you have a pressure cooked I would advise using that. Do not drain the liquid when it is done! Leave in pot.

3. Heat an oven proof pan, dutch oven or cast iron to medium high, add oil to coat pan, add pork. Salt pork and let start to cook and add onions and garlic on either side. Cook 10 minutes or until you get a good browning on pork. Flip and add red chili, cumin and oregano, cover and cook 15 more minutes and move covered, to oven. Cook 3 hours, about halfway through pour 2 cups of broth into pan. Leave covered.

4. Prepare the red cabbage by mixing oil, lime juice, salt and honey in a bowl. Add onion, cabbage and cilantro, stir to coat and chill until served.

5. When pork is done you should be able to shred it with a fork. Remove from pan, shred it and put in bowl with cooked hominy. Using a rubber spatula, get all of the red chili mixture into the pot with pork and hominy. Add the broth and cook for 20 minutes, adding more broth if needed and season to taste.

6. Serve hot with cabbage and toppings.