Red Posole with Pork

Ingredients

• •3 pounds pork shoulder (Boston butt)
• •1 whole large white onion, halved through root end, plus chopped for serving
• •2 heads heads of garlic, halved crosswise
• •1 whole bay leaf
• •3 whole whole cloves
• •10 whole guajillo chiles, ribs and seeds removed
• •6 whole dried chiles de árbol, ribs and seeds removed
• •1 to taste Kosher salt
• •3 cans (15-ounce) cans white hominy, rinsed
• •2 cups Thinly sliced cabbage
• •1 cup thinly sliced radishes
• •2 tablespoons dried oregano
• •2 whole and lime wedges (for serving)

Cooking Instructions

1. 1.

   Place pork shoulder, onion halves, garlic, bay leaf, and cloves in a large pot. Pour in 14 cups water (pork should be submerged). Bring to a simmer and cook, skimming as needed and turning pork occasionally, until meat is cooked through and tender but not yet falling apart, 2 1/2-3 hours. Transfer pork to a plate; let cool slightly. Strain broth into a large bowl, then transfer back to pot. Slice pork into 1/2" slices and add to broth.

   180 min

2. 2.

   Meanwhile, preheat oven to 350°F. Toast all the chiles on a rimmed baking sheet until brown (do not char) and starting to lightly puff in places, about 5 minutes. Bring 3 cups water to a boil in a medium saucepan; add chiles. Remove from heat and let chiles soak until softened, 10-12 minutes. Blend chiles and cooking liquid in a blender until smooth; season with salt.

   20 min

3. 3.

   Add chile purée to pork and broth. Bring to a simmer, add hominy, and cook, skimming off fat from surface, until pork is so tender it's nearly falling apart, 45-60 minutes; season with more salt.

   60 min

4. 4.

   Divide posole among bowls, top with onion, cabbage, radishes, and oregano. Serve with lime wedges.

   5 min

5. 5.

   Posole can be made 3 days ahead. Let cool; cover and chill.