Traditional Posole2 pounds lean pork roast, cut into 1-inch cubes 2 14.5-ounce cans posole (hominy), drained or 16 ounces dry posole 8 to 12 dried red chiles such as ancho, guajillo, chimayo or New Mexican 2 to 4 chiles de arbol (optional) 3 to 4 garlic cloves ½ white onion, finely chopped 2 cups pork stock (chicken or beef stock will do in a pinch) 2 cups chile-infused water (it’s part of the process) Dash or two of Worcestershire sauce 1 teaspoon Mexican oregano 2 teaspoons salt 1 teaspoon fresh ground pepper Garnishes: sliced radish, diced avocado, toasted pumpkin seeds, chopped cilantro, lime wedges, sour cream or Mexican table cream (which is a little sweeter) →Drop chiles and garlic in 3 cups boiling water, lower the heat to medium and let simmer 10 to 15 minutes. It will start to smell a little like tea. →Transfer chiles and garlic with ½ to 1 cup of the liquid in a food processor and blend until smooth, up to 5 minutes. →Using a cast-iron Dutch oven or heavy-bottomed skillet with lid, brown the pork. Do it in batches if needed. Deglaze pot with Worcestershire and add two cups stock and two cups remaining chili liquid, onions, oregano, salt and pepper. Stir, then add chile paste. You might want to pour it through a fine-mesh strainer, but I like mine with a little body. →Make sure the pork is submerged in liquid. Cover and braise, low simmer, for 45 minutes. →Test pork to make sure it’s tender, then add posole. Cook an additional 30 minutes minimum, but I recommend a full hour. →Increase heat to medium and remove lid until liquid has reduced enough to thicken the stew, about 30 minutes. →Alternative: If using dried posole, put it in a 6-quart pot and cover with water 2 to 3 inches. Bring to a boil, reduce the heat and simmer for 2 to 3 hours, adding water as needed. When the kernels have softened and begin to burst, drain and rinse well. Then follow recipe from the top. →Cook’s notes: The longer this dish cooks, the richer the flavor. This freezes well. Serve with warm tortillas and garnishes. →Source: Dave Cathey.