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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.

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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.

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5. Serve with cilantro, radishes, avocados, limes, and scallions. Valerie Ryan

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