New Mexico Posole | Cooking Professionally

Ingredients

• 6 New Mexico red chiles, dried
• 8 cups chicken stock, divided
• 2 pounds country-style pork ribs, boneless
• 1/2 teaspoon salt, plus more for seasoning the pork
• 1/2 teaspoon pepper, plus more for seasoning the pork
• 3 tablespoons vegetable oil, divided
• 3 (15-ounce) cans white hominy, rinsed and drained
• 2 medium white onions, chopped
• 5 large cloves garlic, minced
• 1 tablespoon fresh oregano, minced
• 1 tablespoon lime juice
• corn or flour tortillas, heated, for serving (optional)
• ***Optional garnishes:***
• shredded green cabbage
• diced avocado
• sliced radishes
• chopped white onion
• lime wedges