Recipe

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• 3/4 cup dried chile , de arbol
• 5 dried ancho chiles
• 6 garlic cloves, chopped
• 2 lbs boneless pork shoulder, trimmed
• 2 tsp ground cumin
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 8 cups chicken broth
• 1 tbsp dried oregano
• 1 bay leaf
• 3 (15 oz) cans white hominy, rinsed and drained
• avocado
• cabbage, shredded
• onion, diced
• radish, sliced
• cilantro
• lime, quartered
• tortilla

• 1 Clean chilies (taking off stems and deseeding).
• 2 Put chilies in bowl with boiling water; weigh down to keep chilies under water.
• 3 Soak approx 30 minute Transfer chilies and 1 1/2 cups of soaking liquid to blender.
• 4 Add garlic and 1/2 tsp salt a blend until smooth.
• 5 Strain through a fine mesh sieve into a bowl, pushing the sauce through with a rubber spatula discard the solids.
• 6 Rub the pork all over with the cumin and 1/2 tsp salt ; set aside.
• 7 Heat veggie oil in a dutch oven add onion and cook stirring occasionally, until soft, about 5 minute.
• 8 Add pork and sear, turning until slightly browned on all sides, about 5 minute.
• 9 Stir in 2 cups of water, the chicken borth, oregano, bay leaf and 1/2 tsp salt and approx 3/4 cup of chili sauce (you can add less - depending on your spice taste).
• 10 Partially cover and cook approx 3 hours.
• 11 Stir in hominy and continue to simmer uncovered until the pork starts falling apart, about 1 more hour.
• 12 Remove bay leaf.
• 13 Transfer pork to a cutting board; roughly chop and return to the pot. Add some broth (or water) if the posole is too thick. Season with salt.
• 14 Serve with toppings and remaining chlle sauce.