New Mexican Pozole

• Gluten free

• Meat

  • 2 lbs Pork belly, fresh
  • 2 lbs Pork shoulder

• Produce

  • 1 Bay leaf
  • 1 Cilantro
  • 1 tbsp Garlic
  • 1 1/2 lbs Hominy, dried
  • 1 Lime, wedges
  • 1 Mexican oregano, Toasted
  • 3 oz Mexico chiles, dried red New
  • 2 cups White onion
  • 1 Yellow onion, large

• Baking & Spices

  • 1 Salt and pepper

• Nuts & Seeds

  • 2 tsp Cumin seeds

Found on cooking.nytimes.com

Description

Directions

• Drain soaked hominy and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour. While hominy is cooking, make red chile purée: Toast dried chiles lightly in cast-iron skillet or stovetop grill, just until fragrant. Wearing gloves, slit chiles lengthwise with paring knife. Remove and discard stems and seeds. Put chiles in saucepan and cover with 4 cups water. Simmer 30 minutes and let cool. In blender, purée chiles to a smooth paste using some cooking water as necessary. Purée should be of milkshake consistency. Season pork belly and pork shoulder generously with salt and pepper. After posole has cooked 1 hour, add pork shoulder, pork belly, onion stuck with cloves, bay leaf, garlic and cumin. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth. Stir in 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. (At this point, posole can be cooled completely and reheated later. Refrigerate for up to 3 days.) To serve, ladle posole, meat and broth into wide bowls. Pass bowls of diced onion, lime wedges, cilantro and oregano, and let guests garnish to taste.

Nutrition