This is just what I'd want and need on a cold winter's day. It brings warmth, feeds the soul, and is full of flavor and comfort.
I was introduced to posole at a work potluck and fell in love with it immediately. Here in Colorado, the chile is made with dried New Mexico chiles. You never know if they're mild or hot until you taste them!
So go ahead, make a big hot pot of posole, and share it with those you love! —stephanieRD
1 dutch oven full of soup
Red chile puree
dried red New Mexico chiles
cloves of garlic, smashed and peeled
salt to taste
pork neck bones
pork shoulder or pork sirloin roast if you'd like it to be leaner
To make the red chile, remove the stems and seeds from the chiles and put in a pot with at least 6 cups of water or more, and make sure they're covered. Add garlic cloves along with a few dashed of salt. Allow this to come to a boil for 30 minutes or until the chiles are nice and soft.
Drain chiles and garlic from the liquid. Add to a blender or food processor with about 1.5 cups of water until smooth.
Over a large bowl, strain the chile mixture so that you can remove any excess seeds and skin. Voila, you have your chile puree.
Meanwhile, you can make your broth. Add pork neck bones, pork meat, minced garlic, onion, oregano, and water to a large pot. The meat and bones should be completely covered and should have an inch of water over it. Add a good amount of salt to the pot and bring to a boil. Skim the fat every so often and allow it to simmer for about 1.5 to 2 hours until meat is soft and tender. You should be able to remove the meat from the neck bones when it's ready.
Grab a ladle and get a full scoop of the red chile puree; mix this into the pork broth. You can add more or less to your liking. Add drained hominy. Allow to simmer for another 20 minutes or so while you prep the garnishes. Taste and adjust for salt.
Serving time! Ladle into a bowl and serve with thinly sliced cabbage, jalapeños if you like more heat, lemon wedges, and cilantro.