Posole

 

Ingredients

· 1/2 medium red onion, cut crosswise into 1-inch-thick slices

· 1/2 pound tomatillos (about 5 medium tomatillos), husks removed

· 2 large poblano chiles

· 1/4 teaspoon black pepper

· 1/4 cup canola oil

· 2 teaspoons kosher salt

· 1/4 cup all-purpose flour

· 1 tablespoon chili powder

· 2 pounds boneless pork shoulder (Boston butt), cut into 1/2-inch cubes

· 6 cups chicken broth

· 2 (28-ounce) cans white hominy, drained and rinsed

· 1 jalapeño chile, seeded and minced1 teaspoon chopped fresh oregano

· 1 cup chopped fresh cilantro

· 2 tablespoons fresh lime juice

· 1 medium ripe avocado, diced

· 1/4 cup sliced radishes

 

Steps

1) Preheat the broiler with the oven rack 5 inches from the heat. Separate the onion slices into rings. Toss together with the tomatillos, poblanos, black pepper, 1 tablespoon of the oil, and 1 teaspoon of the salt on a rimmed baking sheet. Broil, turning occasionally, until blistered and charred in spots, about 8 minutes. Set aside to cool completely, about 20 minutes.

2) Meanwhile, stir together the flour, chili powder, and remaining 1 teaspoon salt in a large bowl. Add the pork, and toss to coat.

3) Heat the remaining 3 tablespoons oil in a large Dutch oven over medium- high. Add the pork, and cook, stirring occasionally, until browned on all sides, about 10 minutes. Add 5 cups of the chicken broth and 11/2 cans of the hominy; bring to a boil. Reduce the heat to medium-low, and simmer 15 minutes.

4) Meanwhile, peel and seed the poblanos. Process the poblanos, tomatillos, onion rings, jalapeño, oregano, 3/4 cup of the cilantro, remaining 1 cup chicken broth, and 1/2 can hominy in a blender until smooth. Add the mixture to the pork mixture in the Dutch oven; cook 15 minutes. Remove from the heat, and stir in the lime juice. Garnish the servings evenly with the avocado, radishes, and remaining 1/4 cup cilantro.

 

From: Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family

By: Valerie Bertinelli