Posole Rojo (Pork and Hominy Stew) - Corn Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• 1 large garlic head, separated into cloves, cloves peeled, and 4 cloves set aside
• 1 large yellow onion, peeled and cut into quarters
• 1 (4-pound) bone-in pork shoulder roast, skin removed
• 2 Turkish bay leaves
• ½ teaspoon black peppercorns
• Fine sea salt
• 2 ounces (8 medium) New Mexico chiles
• 0.5 ounce (2 medium) pasilla chiles
• 3 cups water
• ½ teaspoon ground cumin
• 3 cups Fresh Whole Hominy
• 2 ounces tortilla chips, finely crushed (¾ cup)
• ⅓ cup juice from 1 juicy orange, one half of the juiced orange reserved and stuck with 2 whole cloves
• Freshly ground black pepper
• 1 to 2 spoonfuls adobo sauce from canned chipotle chiles en adobo
• 6 ounces green or napa cabbage, finely shredded (3 to 4 loosely packed cups)
• 8 ounces (about 1 cup) Mexican crema or sour cream (optional)
• Fine sprigs of fresh cilantro
• Freshly chopped scallions
• 2 ounces (½ cup) lightly salted pumpkin seeds, toasted