Ingredients

• 6 dried New Mexican red chile pods, stemmed and seeded
• 1 to 1 1/2 pounds pork shoulder or loin, trimmed and cut into bite-sized cubes
• 1 30 oz. can of posole (hominy), drained
• 2 medium onions, chopped
• 6 to 10 garlic cloves, minced
• 1 tablespoon plus 1 teaspoon salt, or more to taste

Instructions

1. Bring the chile, pork, and 3 quarts of water to a boil in a Dutch oven or large pot. Simmer for 1 hour.
2. Stir in the onions, garlic, posole, and salt and continue to simmer over low heat until the posole has absorbed the flavors. This will take roughly 30 minutes.
3. Serve hot in bowls with some of the liquid, or drain with a slotted spoon and serve as a side.