Posole Rojo

Name: Posole Rojo
Ingredients: 2 1/2 pounds pork spare ribs, trimmed of excess fat; 8 cloves garlic, peeled; 1 teaspoon dried epazote leaves (available in Latino markets; optional); 1/2 teaspoon dried oregano, preferably Mexican; 4 cups chicken stock or water; 6 dried guajillo chiles, stems and seeds removed; 6 dried mulato chiles, stems and seeds removed; 1 small onion, roughly chopped; 2 (15-ounce) cans hominy, drained and rinsed; Salt; Juice of 1 lime; Fried corn tortilla strips tossed with salt; Thinly sliced radishes; Sprigs of fresh cilantro; Sliced avocado; Lime wedges

16 ingredients

9 steps

Ingredients

2 1/2 pounds pork spare ribs, trimmed of excess fat
8 cloves garlic, peeled
1 teaspoon dried epazote leaves (available in Latino markets; optional)
1/2 teaspoon dried oregano, preferably Mexican
4 cups chicken stock or water
6 dried guajillo chiles, stems and seeds removed
6 dried mulato chiles, stems and seeds removed
1 small onion, roughly chopped
2 (15-ounce) cans hominy, drained and rinsed
Salt
Juice of 1 lime
Fried corn tortilla strips tossed with salt
Thinly sliced radishes
Sprigs of fresh cilantro
Sliced avocado
Lime wedges

Directions

1

Put the pork in a 4-quart slow cooker and add 6 cloves of the garlic, the epazote (if using), and oregano.
2

Pour in the stock and cook on the low setting, covered, for 6 hours, or until the meat is falling off the bones.
3

Meanwhile, pour 3 cups boiling water over the chiles and let them soak for 30 minutes.
4

Place the chiles and soaking liquid in a blender, along with the remaining 2 cloves garlic and the onion, and puree.
5

Set aside.
6

Using tongs, remove and discard the bones and fat from the pork ribs.
7

Pour the chile puree into the cooker, stir in the hominy, and continue to cook, covered, for 30 minutes longer, until heated through.
8

Season generously with salt to taste and stir in the lime juice.
9

Ladle the posole into wide, shallow soup plates and serve with the toppings in separate small bowls alongside.