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New Mexico Posole

3 pounds pork tenderloin, cut into large pieces

• 2 25oz. cans of hominy, drained and rinsed

• 5 ancho chiles

• 5 guajillo chiles

• 1 onion, split in half

• 3 Hatch Green Chiles, roasted

• 3 cloves of garlic + 1 head of garlic

• 1 T. Mexican oregano, fresh

• 3 bay leaves

• 1 T. sea salt + as needed


• Shredded Red Cabbage, or lettuce

• Diced Onion

• Sliced Radish

• Limes

For the Pork:

In a pressure cooker, combine the pork, head of garlic, bay leaves and half an onion. Cover with water and cook on high pressure for 45 minutes. Let the pressure release naturally. Remove the pork from the cooking liquid and set aside. Strain the broth and set aside. When the pork is cool enough to handle, shred.

For the Chiles and Soup:

Remove the seeds and stems from the chiles. Place the cloves of garlic, ½ onion, and Hatch Green Chiles in a pot. Cover just over the top with water and bring to a boil (about 3 C.). Boil for 10 minutes, turn off heat, cover and let rest for 20 minutes. Add the chiles, onion, garlic, oregano and the soaking liquid to the food processor. Blend until smooth, strain. In a large pot, heat 3 T. oil over medium heat. Add the pureed chile mixture, reduce heat and simmer until thick and very dark red. About 30 minutes. When the chile sauce has thickened, add the hominy, the reserved pork broth and the shredded pork. Bring to a boil and reduce the heat to a simmer and cook for 30 more minutes. Taste for seasoning.