Pork PosoleFeatured by Mi Sueño Winery in the Platinum Wine Club.
5 dried cascabel chiles,stemmed and seeded
4 dried pasilla chiles,stemmed and seeded
3 dried new mexico chiles,stemmed and seeded
5 cloves of garlic
4 15-oz. cans golden hominy, drained and rinsed (about 6 to 7 cups)
1 ½ lbs. pork neck bones,
cut into 2” pieces
1 ½ lbs. pork leg, cut into 2” pieces
1 lb pork spareribs cut into 2” pieces
Salt to taste
10 radishes chopped thinly
1 large onion chopped thinly
½ head of cabbage, chopped thinly
Put chiles into small pot and cover with water; bring to a boil over medium-high heat. Reduce heat to medium to medium-low and simmer, covered until soft, about 20 minutes. Drain chiles; transfer to blender. Add 3 ½ cups of water; puree until smooth. Strain through a medium-mesh strainer into a bowl. Puree garlic and ½ cup of water until smooth. Set chile mixture and garlic puree aside. Put all the pork and 9 cups of water into large pot; bring to boil over medium-high heat; cover pot, about 2 hrs or until pork is tender. Stir in hominy, chile mixture, and salt to taste. Reduce heat to medium low and simmer. About 45 minutes. Serve posole garnished with radishes, onions, cabbage and corn chips or tostadas. Recipe contributed by Rolando Herrera’s wife, Lorena.