3 ounces dried red New Mexico chiles (about 10 large chiles)
2 pounds pork shoulder, cut in 2-inch chunks
1 tsp Salt
1/4 tsp pepper
1 tablespoon chopped garlic
1 TBSP cumin
1 large yellow onion, peeled, halved and stuck with 2 cloves
1 bay leaf
1-2 tsp salt
Garnish:
1/2 cups white onion, finely diced
Lime wedges
cilantro, Roughly chopped
DIRECTIONS
Rinse the soaked hominy and place in a large pot and cover with 8 cups of water. Bring to a boil and leave on a low bubble for about 1 hour.
In the meantime heat a cast iron skillet over high heat and toast the chiles.
Pull the chiles apart and discard the seeds and stems. Place the chiles into medium sauce pot and cover with 4 cups water. Bring to a boil and simmer for 30 minutes.
Allow chilies to cool in their liquid for 30 more minute.
Season the pork with salt, pepper, garlic and cumin and place in a Dutch oven. Add the clove studded onion and bay leaf. Add the hominy with its boiling liquid. Add more water until covering the ingredients by 2 inches.
Simmer, covered 2 hours or until pork is tender and hominy has burst.
Place the chiles and 1/2 cup of the boiling liquid in a blender and puree until smooth, add more of the liquid if needed.
After pork and hominy have cooked until tender remove the onion halves and bay leaf.
Pour in chile puree and salt and stir together. Simmer 15 minutes. Taste and adjust seasoning as needed.
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