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New Mexico Pozole
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| INGREDIENTS 1 ½ pounds dried hominy, (posole), available in Latino groceries, soaked overnight in cold water | |
| 3 ounces | dried red New Mexico chiles, (about 10 large chiles) |
| 2 pounds | fresh pork belly, cut in 2-inch cubes |
| 2 pounds | pork shoulder, not too lean, cut in 2-inch chunks |
| Salt | |
| pepper | |
| 1 large | yellow onion, peeled, halved and stuck with 2 cloves |
| 1 | bay leaf |
| 1 tablespoon | chopped garlic |
| 2 teaspoons | cumin seeds, toasted until fragrant and coarsely ground |
| 2 cups | finely diced white onion, soaked in ice water, for garnish |
| Lime wedges | |
Roughly chopped cilantro, for garnish
Toasted Mexican oregano, for garnish
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PREPARATION
Drain soaked hominy and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour.
While hominy is cooking, make red chile purée: Toast dried chiles lightly in cast-iron skillet or stovetop grill, just until fragrant. Wearing gloves, slit chiles lengthwise with paring knife. Remove and discard stems and seeds. Put chiles in saucepan and cover with 4 cups water. Simmer 30 minutes and let cool. In blender, purée chiles to a smooth paste using some cooking water as necessary. Purée should be of milkshake consistency.
Season pork belly and pork shoulder generously with salt and pepper. After posole has cooked 1 hour, add pork shoulder, pork belly, onion stuck with cloves, bay leaf, garlic and cumin. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth.
Stir in 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. (At this point, posole can be cooled completely and reheated later. Refrigerate for up to 3 days.)
To serve, ladle posole, meat and broth into wide bowls. Pass bowls of diced onion, lime wedges, cilantro and oregano, and let guests garnish to taste.
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