Pork and Hominy Stew (Posole Rojo)
A Mexican favorite this hearty stew is loaded with pork, chiles and hominy.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Can opener
- Measuring cup
- Stove
- Ladle
- Serving bowl
- Spoon
Ingredients
- 5 dried cascabel chiles, stemmed and seeded
- 4 dried pasilla chiles, stemmed and seeded
- 3 dried new mexico chiles, stemmed and seeded
- 5 cloves garlic, chopped
- 4 15 oz. cans golden hominy, drained and rinsed (about 6 cups)
- 1½ lb. pork neck bones, cut into 2" pieces by your butcher
- 1½ lb. pork leg, cut into 2" pieces by your butcher
- 1 lb. pork spareribs, cut into 2" pieces by your butcher
- Salt
- 10 radishes, trimmed and thinly sliced
- 1 large white onion, roughly chopped
- ½ small head green cabbage, cored and thinly sliced
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