poh-soh-ley), traditional Mexican stew made with pork, ancho chile peppers and hominy. It can be made in the morning and kept warm throughout the day to feed all your holiday guests no matter what time they arrive. What a perfectly delicious way to celebrate Christmas.
3 hours
Serves 12
Ingredients:
6 Whole Ancho chiles (Chef's Note: Ancho chiles are not spicy hot so safe for all appetites.)
2 Tbsp. minced garlic
1 Tbsp. salt
3 pounds pork shoulder
2 Tbsp. olive oil
2 whole cloves garlic
1 Tbsp. cumin
2 Tbsp. oregano
3 Tbsp. garlic salt
1 Tbsp. pepper
2 29 oz. cans hominy
Corn Tortillas
Condiments:
Shredded Cabbage
Lime Wedges
Green Onions
Diced Onion
Chopped Cilantro
Sliced radishes
Dried Red Chiles
Make Dinner:
Heat a large cast iron skillet over medium high heat. Remove stems from ancho chiles and place whole chiles in skillet. Saute chiles for 5 minutes per side. Add 2 cups of water, minced garlic and 1 Tbsp. salt to skillet. Reduce heat to medium low and simmer chiles in water for 15 minutes.
Using a very sharp knife, chop pork shoulder into 1 inch cubes, separating the bone from the meat. Heat olive oil in a large stew pot over medium high heat. Add pork cubes, garlic cloves, cumin, oregano, garlic salt and pepper. Saute for 15 minutes until pork begins to brown. Fill the pot with water to just cover the pork. Reduce heat to medium low.
While pork is cooking, place chiles and liquid in the blender and pulse until smooth. Strain liquid and pour remaining red liquid into stew pot with pork. This will create the beautiful red color of the stew. Add hominy to pot and mix well. Reduce heat to low and simmer for 2 1/2 hours to blend flavors. Serve with warm corn tortillas and your choice of traditional condiments: shredded cabbage, lime wedges, chopped onion, chopped cilantro and red radishes. Serve with dry red chiles for added heat.