Home >Recipes >Felicitas' Posole

Serves: 8

3 whole ancho chiles, seeded and stemmed
4 pounds pork shoulder blade roast, cut into 2- inch cubes
2 pounds pork back ribs, cut into two-rib portions
Gray salt
4 quarts posole or canned white hominy, drained
2 heads of garlic, left whole, skin on
1/2 teaspoon dried Mexican oregano
Freshly ground black pepper

Garnishes
2 onions, peeled and minced
2 lemons, cut into wedges
2 bunches of radishes, washed and quartered
1 head Iceberg lettuce, shredded
Dried Mexican oregano
Tortilla chips or tostadas
Felicitas’ Hot Salsa

In a large skillet, heat a thin film of oil over moderate heat. Add the chiles and brown on all sides. Remove chiles and reserve. Set the skillet aside.
Generously season the meat with salt. Reheat the same skillet (and another if necessary), add the meat and cook about 15 minutes, until well browned on all sides, adding additional oil as needed. Remove the meat with a slotted spoon and set aside. Pour off excess fat. Deglaze the skillets with about 1/2 cup water, scraping the bottom. In a large pot, bring 4 quarts of water to a simmer, and add the liquid from the skillets. Add posole, browned chiles, garlic, oregano, and pepper to taste. Simmer 1 hour.
Add the browned meat. Simmer gently, partially covered, about 2 hours, or until meat is very tender. Taste and adjust the seasoning.
Place the garnishes in individual bowls. Serve the posole in soup bowls with the garnishes on the side