Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [88]
12 ounces dried hominy (see Note 1)
1 head of garlic
4 to 5 pounds bone-in pork shoulder, cut into 3 or 4 equal pieces
1 teaspoon New Mexican or other red chile powder
1 teaspoon freshly ground black pepper
1 tablespoon salt
2 tablespoons olive oil
4 cups chopped yellow onion
One 14.5-ounce can diced tomatoes, with juice
10 cups water
4 cups chicken stock or canned low-sodium chicken broth
1½ teaspoons dried Mexican or regular oregano, crumbled between your fingers
2 ounces ancho chiles, seeded
1 ounce guajillo chiles, seeded
Diced avocado, for serving
Julienned radish, for serving
Chopped red onion, for serving
Chopped fresh cilantro, for serving
Sour cream, for serving
Toasted pumpkin seeds, for serving
Tortilla chips, for serving
Lime wedges, for serving
Crushed red pepper, for serving
1. Soak the hominy in enough cool water to cover by 4 inches while cooking the pork, at least 2 hours and up to overnight.
2. Peel the garlic cloves. Reserve 2 whole cloves for the chile sauce and slice the remaining cloves.
3. Season the pork with the red chile powder, black pepper, and 1 teaspoon of the salt.
4. Heat a large sauté pan over medium-high heat. When hot, add the olive oil and brown the pork on all sides, 8 to 10 minutes. Transfer the browned pork to the crock of a 6-quart slow cooker. Add the sliced garlic and 3 cups of the chopped yellow onion to the sauté pan and cook for 4 to 5 minutes, or until the onion begins to caramelize. Add the onion, garlic, and tomatoes to the slow cooker, along with the water and 2 cups of the stock. Cover and cook on high for 4 hours.
5. Drain the soaked hominy in a colander. Add the hominy and 1 teaspoon of the oregano to the slow cooker and cook on high until the pork and hominy are tender and the broth is flavorful, about 4 hours longer.
6. While the pork is cooking, toast the ancho and guajillo chiles in a pan over medium-high heat, turning occasionally, until they are pliable and fragrant, 3 to 4 minutes. Add the remaining 2 cups chicken stock; bring to a boil, cover, remove from the heat, and let stand for 20 to 25 minutes.
7. In a blender, combine the chiles and their soaking liquid with the remaining 1 cup chopped yellow onion, the remaining 2 whole cloves garlic, 1 teaspoon of the remaining salt, and the remaining ½ teaspoon oregano and puree until smooth. Strain through a sieve to remove any skins or seeds. Discard the solids. Set the chile sauce aside (see Note 2).
8. Transfer the pork to a cutting board, discard the bones, and shred the meat with two forks. Return the pork to the broth; add ¼ cup of the chile sauce or more to taste and the remaining 1 teaspoon salt.
9. The posole should look hearty but still be brothy enough to be thought of as a soup or brothy stew. Serve the posole buffet style, with bowls of the accompaniments and additional chile sauce for guests to add to their taste.
About 6 quarts, 8 to 10 servings
Note 1: Dried hominy can be found in Mexican specialty markets, at Whole Foods Market, or online.
Note 2: Any leftover chile sauce can be stored in an airtight container in the refrigerator for 2 to 3 weeks and may be stirred into marinades, sauces, soups, or stews or used to flavor meats before grilling or sautéing.
PORK AND BEANS
You may be looking at this recipe and thinking, That’s it? Yes. This dish can be assembled in the morning to cook while you are away. Just chop your veggies and meat the night before. Better yet, put everything but the stock in the crock and place it in the fridge the night before, pull it out first thing in the morning (remember to add the stock),