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. ---------------------------------------------------------------------------
Nutrition
Ingredients
