Name: Posole with Red Chile
Yield: 8 Servings
Ingredients: 6 oz. dried New Mexico chiles; 1 large onion, chopped; 10 cloves garlic cloves; Kosher salt; 2 pounds pork shoulder (Boston butt), cut into 1½” cubes; 2 pounds fresh ham hock (about 2 hocks); 3 tablespoons kosher salt, divided, plus more for seasoning; 8 garlic cloves, coarsely chopped; 2 teaspoons chili powder; 2 teaspoons ground toasted cumin seeds; 1½ pound dried large-kernel white hominy (posole), soaked overnight; 2 large onions; 2 whole cloves; 2 bay leaves; Chopped avocado, fresh cilantro, and white onion; thinly sliced cabbage, jalapeños, and radishes; lime wedges

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The backbone of this bowl of New Mexican soul is large kernels of dried hominy, which need to be soaked overnight. This spin on the classic posole recipe might be the most delicious party food on either side of the Rio Grande.

Recipe notes