Posole Rojo - Recipe | Michele Anna Jordan

Ingredients

• 4 pounds pork shoulder or butt
• 2 tablespoons kosher salt, plus more as needed
• 2 teaspoons chipotle powder
• 3 to 4 dried ancho or pasilla chiles
• Hot water
• 3 tablespoons lard or olive oil
• 1 large yellow onion, diced
• 6 serranos, minced
• 6 garlic cloves, crushed and minced
• 2 teaspoons dried oregano, preferably Mexican
• Black pepper in a mill
• 6 cups homemade chicken stock or broth
• 6 cups minced fresh tomatoes2 28-ounce cans hominy, drained and rinsed
• 3 to 4 poblanos, roasted, peeled, seeded, and cut into medium julienne
• 1/2 medium cabbage, shredded
• 8 ounces (2 cups) grated Monterey Jack or similar cheese
• 2 firm-ripe avocados, cut into cubes
• 1 cup chopped fresh cilantro leaves
• 1 white onion, cut into small dice
• 2 limes, cut in wedges
• 24 corn tortillas, hot
• Bottled Mexican-style hot sauce