Tip: Read all directions completely before preparing.
Ingredients:
Chili Sauce:
6 dried Ancho chilies
1 Guajillo chili
1 Japon chili (Japan
Chili)
4 cloves garlic, smashed
2
teaspoons Kosher salt
Pork Posole:
2 pounds boneless pork
shoulder, trimmed and cut in 1” chunks
2 teaspoons comino, fresh
ground, (cumin)
2
teaspoons Kosher salt
3 cloves garlic, minced
2 tablespoons coconut oil
1 large white onion,
chopped
8 cups chicken broth
2 teaspoons dried Mexican
oregano, crushed
1 bay leaf
2 (15.5 ounce cans), white
hominy, drained and rinsed
Directions:
Chili Sauce
Rub gently the chilies with a wet paper
towel and remove and dust or dirt. Break the stems off the Ancho, Guajillo, and
Japon chilies, open and remove all the seeds. Tear in pieces.
Toast the chilies in a pan, on medium
heat. Not smoking, but a heat just enough to toast the chilies and let the oils
begin to come out of the chilies. About 3 minutes. Constantly stirring every
few minutes. There will be a nutty aroma released.
Turn off and place the chilies in a pot
of boiled water; weigh down the chilies with a plate to keep them submerged and
soak until soft, about 25 minutes.
Transfer the chilies and 2 cups of the
soaking liquid to a blender. Add the smashed garlic, and 2 teaspoons sea salt
and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing
the sauce through with a rubber spatula; discard the solids. Makes approximately 2 cups. Save the leftover sauce to make Enchiladas, Menudo, Chili and a variety of other recipes calling for chili!
Pork Posole:
Rub the pork all over with the 2 teaspoons comino and 2 teaspoons of
kosher salt; set aside.
Heat the coconut oil in a pot over medium heat. Add the pork and
sear, turning, until lightly browned on all sides, about 5 minutes. Then remove
the meat and set aside. Sear the pork in two batches
Add the onion and garlic to pot and sauté for about 1 minute.
Add the chicken broth, oregano, bay leaf, and ½ cup chile sauce to
pot. Bring to a low boil, then reduce the heat to maintain a slow simmer.
Partially cover and cook, stirring a few times, about 1 hour. Stir in the
hominy and continue to simmer, uncovered, for about 15 minutes. Remove the bay
leaf. Season with salt if needed. Enjoy!!
Tip: Serve with assorted toppings, such as
cilantro, onions, fresh squeezed lime.
