Pork Posole

This comforting dish isn't difficult to make, though it requires a bit of thinking ahead. It's best if it's made the day before serving.

1 tsp half-sharp Hungarian paprika
1 1/2 teaspoons smoked Spanish paprika
1 tsp cumin
1 tsp ground coriander
1 tsp salt
1 T olive oil
2 pounds pork shoulder

1 large onion, diced
5 garlic cloves, minced
1 1/2 cups water

1 tsp ground coriander
1 tsp ground cumin
2 tsp dried Mexican oregano (crushed)
1 12 oz amber ale
1 cup water
2 cups chicken broth
2 chipotle peppers, minced with 1 tsp adobo sauce
1 (14.5-ounce) can fire-roasted diced tomatoes

2 (14.5-ounce) cans golden hominy, drained

shredded napa cabbage
tortilla chips
minced fresh cilantro
thinly sliced radishes
shredded monterey jack cheese
sour cream

Combine paprikas, cumin, coriander and salt. Trim fat from pork. Cut pork into 2-inch pieces. Combine pork and paprika mixture, tossing well to coat.

Heat 1 T olive oil in a large deep pan over medium-high heat. Add pork in two batches, browning on all sides. Remove pork from pan. Add onion to pan drippings; sauté 4-5 minutes. Add garlic and sauté again briefly.

Return pork to pan. Add additional cumin, coriander, and Mexican oregano. Stir to combine. Add beer and bring to a boil. When alcohol smell has diminished somewhat, add water, chicken broth, and minced chipotle peppers. Return to boil, cover, reduce heat, and simmer 2 hours or until pork is tender.

Remove pork from pan using a slotted spoon; shred using 2 forks. Add shredded pork back to broth mixture. Stir in tomatoes. Allow stew to cool slightly; then, cover and chill overnight.

Skim solidified fat from surface of stew. Add hominy and bring to a boil over medium-high heat. Taste for salt. Reduce heat; simmer 5 minutes.

Serve in bowls, liberally garnished with your choice of vegetables and cheese (see suggestions above).

We talk about this recipe HERE.