Ingredients
1 pound posole (hominy), rinsed2 pounds pork shoulder
1 onion cut in half, each half studded with 3 cloves
2 onions, chopped
3 stalks celery
5 cloves garlic
2 sprigs fresh thyme
1 tablespoon peppercorns
1 tablespoon red pepper flakes
2 tablespoons canola oil
2 tablespoons salt
2 teaspoons Mexican oregano or marjoram
1 tablespoon cumin
1 teaspoon coriander
Method
Place posole and 10 cups water in a large stewing pot. Bring to the boil on high heat. Reduce heat to low and simmer for 4 to 5 hours, stirring every half hour, until the posole pops open. Add more water if needed.In a large stockpot, combine pork, 8 cups water, the studded onion halves, celery stalks, cloves of garlic, herbs, spices and canola oil. Cook on medium heat for 3 hours, covered, with lid ajar. Add more water as needed to keep meat immersed; you're also creating the soup's base. The meat is ready when it flakes apart easily.
Remove pork from stockpot to a large bowl. Strain pork broth into the posole stewing pot, combining the two. Set to low simmer. When cool enough to handle, flake the meat in large chunks and add to the stew pot.
Pour the hot sauce (recipe below) into the stew pot. Combine all the ingredients and let simmer 2 hours. Adjust salt to taste.
Serve posole with tortillas or cornbread, allowing guests to top their own bowl with grated cheese, fresh cilantro, sour cream, avocado, or lime wedges.
Hot Sauce
10 to 15 dried red chile pods (stems and seeds removed)6 cloves garlic
2 teaspoons salt
1 teaspoon cumin
1 teaspoon Mexican oregano
Reserved water from the chile soaking pot
In a pot, cover chiles with water and bring almost to a boil. Turn off heat, stir and steep 10 minutes.
In a blender, combine chile pods, spices and chile water, filling blender to the halfway mark with liquid. Blend on medium-high for 5 minutes.
