With my husband's family being from Mexico there are a few dishes I've had to learn to make over the years. I don't usually try and cook Mexican food at home because his Mother made the best dishes and there is no way in heck I can compete with that. So I keep it to only a couple of traditional dishes each year. One is Posole. There are not a lot of ingredients in Posole so its important to build flavor as you go along in the recipe. I do a couple of things in my recipe that the other family members don't do, and I think it makes all the difference. My husband agrees.
I use my vitamix to puree the chili's because I can get a smooth sauce. If you don't have a vitamix use a blender or a food processor.
I use the full amount of chili in my recipe because we like a little heat. If you don't want the heat use the smaller amount.
Meat:
3 lbs pork butt
1 1/2 lbs pork neck bones
1 white onion, cut into 4 pieces
4 whole garlic cloves
1 Tbsp whole peppercorns
4 bay leaves
1 Tbsp cumin seeds
1 tsp salt
In a large stock pot add the meat cut into small chucks about 3 inches. Add the neck bones and cover it all with water. Add onion, garlic, peppercorns, bay leaves, cumin seeds, salt. Bring to a boil, then reduce to a low simmer. Skim off any foam. Allow to cook at about 1 1/2 hours until the meat in tender and falling off the bone.
Chili sauce:
5 dried ancho chili's
Hot water
4 garlic cloves
Separate 5 dried ancho chili's by removing the stem, and separating the seeds from the chili. In a bowl tear the chili up into small pieces and cover with a couple of cups of hot water. Allow to sit and soften for 20 to 30 minutes. When soft put into the vitamix, add 4 cloves of garlic, and puree until smooth. Set aside.
Put the chili seeds into a small skillet and dry roast for a couple of minutes. Do not burn. Dry roasting simply brings out a little more of the flavor of the seed. Put the toasted seeds into the vitamix and add a little of the meat broth, puree until smooth. Set aside.
To build the soup:
2 Tbsp canola oil
1 white onion, finely chopped
2 tsp chili powder
1/4 to 1/2 tsp chipotle powder
1/4 to 1/2 tsp Ancho chili powder
1/4 to 1/2 tsp cayenne powder
2 tsp ground cumin
2 Tbsp oregano
1 6 pound can hominy, drained
3 cloves garlic, minced
2 tsp salt
In a large stock pot heat some canola oil, and the onion chopped fine.
Cook on low heat until translucent. Add the chili sauce and the seed sauce, stir well. Add the chili powders (see below) and cook it all for about 10 minutes.
For the chili powders measure all into a small skillet and toast slightly. This will bring out some of the flavor, especially if your spices have been sitting around for awhile. Add the toasted chili powders to the pot with the chili sauce.
To the stock pot add the cumin and oregano, hominy, the minced garlic, the meat, oregano, salt.
Remove the meat from the broth and allow it cool so you can handle it. Shred the meat and remove any bones or fat. Strain the broth, then add the broth to the stock pot. Cook on a low simmer for about an hour. If there is not enough broth add some chicken stock until you get the desired amount of liquid.
I then turn it off and I allow it to sit covered for a couple of hours to develop the flavors even more. When I'm ready to serve it I reheat it.
As your making the soup you must taste and adjust seasoning. You may need more salt. It it's not spicy enough for you add some more chili. We like ours flavorful but not hot.
Serve with the following garnishes:
White onion, minced
Dried oregano
Cabbage, diced
Lime wedges
Radishes, sliced
