Rosas Red Posole

Directions

1. 1
   TO MAKE THE SOUP: Heat the 1 tablespoon oil for about 30 seconds in a large Dutch oven or 12-quart stockpot set over medium heat.
2. 2
   Salt and pepper the pork butt; sear it until browned, about 2 minutes per side.
3. 3
   Remove the pot from the heat; slice the meat into 2- to 3-inch hunks and return it to the pot.
4. 4
   Add the 1/2 onion, 4 cloves garlic, the 1 teaspoon salt, and the 10 cups water.
5. 5
   Set the pot over high heat until the mixture boils; decrease the heat slightly to bring it down to a simmer.
6. 6
   Simmer for about 1 hour, skimming off any scum that rises to the surface.
7. 7
   Cover and simmer until the meat is falling-apart tender, about 1 hour more.
8. 8
   Strain the meat from the broth, and return the broth to the pot.
9. 9
   Skim off as much fat as possible.
10. 10
    When the meat is cool enough to handle, shred it into bite-size pieces, removing and discarding as much fat as possible, and return it to the pot.
11. 11
    TO MAKE THE CHILE SAUCE: While the meat simmers, place the guajillo and chipotle chiles in a large bowl and cover with boiling water.
12. 12
    Use a plate or slightly smaller bowl to weigh down the chiles, keeping them completely submerged.
13. 13
    Once the chiles have softened, about 30 minutes for the unusually tough guajillos, remove from the soaking water.
14. 14
    Strain the soaking water, reserving 1 cup.
15. 15
    Puree the chiles in a blender with 1/2 cup of the reserved soaking water, the quartered onion, and 5 cloves garlic.
16. 16
    Push the pureed chile-onion mixture through a strainer to catch any seeds or large, tough bits of chile.
17. 17
    Drizzle the 1 tablespoon olive oil into a skillet set over medium heat.
18. 18
    Add the strained chile mixture, the remaining 1/2 cup of chile soaking water, oregano, cumin, Tabasco, and 1 teaspoon salt.
19. 19
    Cook for 2 to 3 minutes, stirring occasionally.
20. 20
    Stir the chile mixture into the soup; add the hominy and simmer over medium heat for about 30 minutes.
21. 21
    Stir in the lime juice.
22. 22
    Taste and correct the seasonings, adding salt and pepper if necessary.
23. 23
    When ready to serve, set out bowls of lime wedges, sliced radishes, lettuce, green onions, cilantro, avocado, and guacamole, allowing guests to choose their own toppings.
24. 24
    The soup can be made 2 days ahead, covered, and refrigerated until ready to serve.
25. 25
    It can be frozen for up to 3 weeks before serving.
26. 26
    Pork butt can be fatty, which makes it flavorful, but it also can lead to greasy soup.
27. 27
    One of the easiest ways to remove the fat is to refrigerate the soup overnight.
28. 28
    The fat will rise to the top and harden, making it easy to spoon off without sacrificing any of the flavorful broth.
29. 29
    If you dont have time to refrigerate the soup, theres another way: After the straining the cooked meat from the broth, let the broth settle for about 5 minutes without stirring.
30. 30
    The fat will rise to the top.
31. 31
    Set a single sheet of paper towel lightly on top and let it soak up the fat.
32. 32
    Discard the towel and if the broth harbors more fat, repeat.