Food & dining
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    Recipe for posole with red and green chiles

    Valerie Ryan for The Boston Globe

    Serves 6

    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.

    3dried New Mexican red chile pods, stems, veins, and seeds removed
    2tablespoons canola oil
    1boneless pork shoulder
    (2 pounds), cut into 1-inch cubes
    1onion, chopped
    3cloves garlic, finely chopped
    2tablespoons Mexican
    oregano
    1teaspoon ground cumin
    1can (28 ounces) hominy, drained
    14ounces fresh roasted green chiles, chopped
    2quarts chicken stock
    Salt and black pepper,
    to taste
    1bunch fresh cilantro, chopped
    1bunch fresh radishes, trimmed and sliced
    4ripe avocados, halved, seeded, and chopped
    2limes, cut into wedges
    1bunch 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.

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    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.

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    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