Posole
1 bag of dried red chiles
2 lbs of pork shoulder (cut into 1/2 inch cubes)
2 tbls salt
2 tbls minced garlic (~4 cloves)
1 tbls pepper
3 tbls oregano
4-29oz cans hominy, drained and rinsed
2 cups dry pinto beans
cabbage, onion, radishes, limes, fried tortilla strips (garnish)
Remove stems and deseed chiles. Put in microwave-safe dish and cover with water. Microwave on high for 10 minutes. Set aside.
Put meat and seasonings into a large pot and cover with 2-3 inches of water (above the meat). Bring to a boil, reduce heat, cook for 2-3 hours.
Add pinto beans and cook 1-2 hours. Add hominy and cook 1 hour.
Take chiles and put in a blender with a little salt, pepper, garlic, and oregano. Blend to make a paste.
Add about half of the paste to the soup. Stir to combine. Taste. Add additional paste? if desired. Cook 1 more hour. (Note: Save remaining paste for another batch)
For less fat, put finished soup in the fridge overnight and skim the fat off the top.
Traditionally served with chopped white onion, shredded cabbage, sliced radishes, fried tortilla strips, and lime wedges. (In the picture above, Hubbyman added sour cream and shredded cheese.)
