Posole Rojo : Foodwise

Ingredients

• 2 pounds pork butt or chicken leg quarters
• 1 yellow onion cut in half
• 1 head garlic, cut in ½
• 3 bay leaves
• 2 gallons water
• 5 dried ancho chiles seeds and stem removed
• 5 dried guajillo chiles seeds and stem removed
• 5 dried New Mexico hot chiles seeds and stem removed
• 1 yellow onion, finely diced and sautéed until translucent
• 6 cloves garlic, minced and sautéed until translucent
• Few sprigs fresh oregano
• Olive oil for drizzling
• reserved water from soaked chiles
• 1 yellow onion, diced
• 4 stalks celery
• 4 cloves of garlic
• ¼ pound (1 stick) butter
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• ½ tablespoon black pepper
• Stock (see above)
• 2 19oz cans hominy, drained and rinsed
• Cabbage, sliced
• 4505 Chicharrones (or tortilla chips)
• Avocado
• Lime wedges
• Radishes, sliced
• Fresh oregano or cilantro
• Queso fresco
• Crema