Pork with Los Chileros White Corn Posole

Off the Oven Pork Posole With Los Chileros White Corn Posole and Red Sauce

3 pounds pork butt, cut into 1 1/2-inch cubes
1 head of garlic, halved crosswise
1 onion, diced
4 cups chicken broth
6 Chile Ancho dried
4 Chile Guajillo dried
Two 28-ounce cans hominy, drained and rinsed
2 tablespoons dried oregano
1 teaspoon cumin
1 teaspoon corrinder ground
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
Chopped cilantro, chopped red onion, chopped jalapeño and lime wedges, for serving.
Los Chileros White Corn Posole, 12-Ounce Packages (Pack of 12)
1.In a large Dutch oven over high heat on the grill, bring the pork, garlic, onion and chicken broth to a simmer. Cover and cook over low heat until the pork is very tender, about 1 hours. I cheated with this one. I used the gas grill. I will try this again with charcol next time.

2. The chiles need to be cleaned. Take the stems off and the seeds out. Rinse and put them all together to boil with enough water to cover the chiles. Allow to boil for a few minutes and then cover and let cool covered. This can be accomplished on the side burner or on the stove.

3. Transfer the pork to a large stock pot.. Stir in the hominy, oregano, cayenne, cumin, and corriander along with the salt and pepper. Bring to a simmer the longer the better.

4. Now in a blender add the chiles with some of the water you boiled the chiles. Blend until it appears to be a creamy substance. Now combined in the large bowl with the pork and hominy. Let this simmer for another 30 minutes.

Ladle the posole into bowls. Pass with the cilantro, red onion, jalapeño and lime wedges at the table

Right off the grill with Summer-Grilling.Com