Posole Rojo

• 34 cup dried chile, de arbol
• 5 dried ancho chiles
• 6 garlic cloves, chopped
• 2 lbs boneless pork shoulder, trimmed
• 2 teaspoons ground cumin
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 8 cups chicken broth
• 1 tablespoon dried oregano
• 1 bay leaf
• 3 (15 ounce) cans white hominy, rinsed and drained
• avocado
• cabbage, shredded
• onion, diced
• radish, sliced
• cilantro
• lime, quartered
• tortilla

1. Clean chilies (taking off stems and deseeding).
2. Put chilies in bowl with boiling water; weigh down to keep chilies under water.
3. Soak approx 30 minute Transfer chilies and 1 1/2 cups of soaking liquid to blender.
4. Add garlic and 1/2 tsp salt a blend until smooth.
5. Strain through a fine mesh sieve into a bowl, pushing the sauce through with a rubber spatula discard the solids.
6. Rub the pork all over with the cumin and 1/2 tsp salt ; set aside.
7. Heat veggie oil in a dutch oven add onion and cook stirring occasionally, until soft, about 5 minute.
8. Add pork and sear, turning until slightly browned on all sides, about 5 minute.
9. Stir in 2 cups of water, the chicken borth, oregano, bay leaf and 1/2 tsp salt and approx 3/4 cup of chili sauce (you can add less -- depending on your spice taste).
10. Partially cover and cook approx 3 hours.
11. Stir in hominy and continue to simmer uncovered until the pork starts falling apart, about 1 more hour.
12. Remove bay leaf.
13. Transfer pork to a cutting board; roughly chop and return to the pot.
14. Add some broth (or water) if the posole is too thick.
15. Season with salt.
16. Serve with toppings and remaining chlle sauce.

dried chile, chiles, garlic, pork shoulder, ground cumin, vegetable oil, onion, chicken broth, oregano, bay leaf, white hominy, avocado, cabbage, onion, cilantro, lime, tortilla

Taken from www.food.com/recipe/posole-rojo-471321 (may not work)