If you like dishes extra hot, leave the veins in the red chile pods. To order New Mexican chiles, call the Chile Pepper Institute Shop (575-646-3028), or try an online site such as www.hatch-chile.com . Most sell fresh roasted green chiles that have been peeled, chopped, and frozen (shipped overnight), and red chile powder. Online sites also sell whole dried red pods and ristras.
|3||dried New Mexican red chile pods, stems, veins, and seeds removed|
|2||tablespoons canola oil|
|1||boneless pork shoulder
(2 pounds), cut into 1-inch cubes
|3||cloves garlic, finely chopped|
|1||teaspoon ground cumin|
|1||can (28 ounces) hominy, drained|
|14||ounces fresh roasted green chiles, chopped|
|2||quarts chicken stock|
|Salt and black pepper,
|1||bunch fresh cilantro, chopped|
|1||bunch fresh radishes, trimmed and sliced|
|4||ripe avocados, halved, seeded, and chopped|
|2||limes, cut into wedges|
|1||bunch scallions, sliced|
1. In a medium skillet, toast the dried chile pods, stirring constantly, for 2 minutes on a side or until fragrant; cool.
2. In a food processor, work the pods into a coarse powder; set aside.
3. In stockpot over medium heat, heat the oil. Working in batches, brown the pork for about 8 minutes, turning the pieces. Remove from the pan. Spoon off excess fat from the pot.
4. Add the onion, cook, stirring often, for 8 minutes. Stir in the powdered red chiles, garlic, oregano, and cumin. Cook, stirring for 1 minute. Return the pork to the pot, with the hominy, green chiles, and stock. Bring to a boil, lower the heat, and cover the pot. Simmer for 3 hours or until the pork is fork tender. Taste for seasoning and add salt and pepper, if you like.
5. Serve with cilantro, radishes, avocados, limes, and scallions. Valerie Ryan