3 ounces dried red New Mexico chiles (about 10 large chiles)
2 pounds pork shoulder, cut in 2-inch chunks
salt & freshly ground black pepper
1 large yellow onion, peeled and halved
2 cloves
3 medium garlic cloves, chopped
1 TBSP ground cumin
1 bay leaf
GARNISH:
diced onion
Lime wedges
freshly chopped cilantro
DIRECTIONS
Rinse the soaked hominy then place it in a large pot and cover with 8 cups of water and bring to a boil over medium-high heat.
Reduce the heat to medium and simmer the hominy for about 1 hour.
Toast the chiles in a dry skillet over medium heat pressing the chiles against the bottom of the skillet for about 10 seconds on each side or until they begin to brown a bit then transfer them to a cutting board.
When the chiles have cooled, slice the chiles and discard the seeds and stems.
Place the chiles into medium-size saucepan and cover with 4 cups water then bring to a boil over medium-high heat.
Reduce the heat to medium-low and simmer the chiles for about 30 minutes.
Take the saucepan with the chiles off the heat and set aside to cool.
After the hominy has been simmering for about 1 hour, generously season the pork with salt and pepper then place in the pot with the hominy.
Press the cloves into the onion halves and place into the pot.
Add the garlic, cumin, and bay leaf to the pot then top off the water in the pot until the water is covering the ingredients by about 2-inches.
Place a lid on the pot and continue to simmer over medium-heat for about 2 hours or until pork is tender and hominy has burst.
Remove the onion halves and bay leaf from the pot and discard.
Puree the chiles in a blender with a little bit of liquid from the pot.
Stir the chile puree into the pot then season with salt & pepper to taste
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