Recipe by Peloton Culinary & Catering
¾ lb dried New Mexico chiles
10 lbs pork butt, small dice
1 ¼ gals roasted chicken stock
4 yellow onion, small diced
1 ½ hominy #10 can, drained, rinsed, soaked overnight in clean water
¼ cup garlic, minced
⅛ cup cumin, ground
to taste kosher salt and fresh ground black pepper
1Generously season the diced pork butt with salt, pepper, and cumin. Let Rest for at least 20 minutes.
2Remove the stems and seeds from chilies. Toast in a hot dry pan until aromatic. Cover with water and simmer until very soft.
3Remove chile from the water and puree in a blender in batches. Add a little bit of the poaching liquid if necessary to yield a smooth paste.
4In a heavy bottomed roasting pan sear the pork in small batches until well browned on all sides. Remove pork from pan.
5Add the onions to pan and sauté until soft, then add the garlic and sauté for an additional few minutes.
6Add the pork, chile puree and stock. Bring mixture to a boil, reduce temperature and simmer until pork is very tender and starting to fall apart, roughly 4 hours.
7Add the drained hominy, simmer for an additional 20 - 40 minutes, or until hominy is tender.
8Adjust seasoning with salt and pepper.
Ingredients
¾ lb dried New Mexico chiles
10 lbs pork butt, small dice
1 ¼ gals roasted chicken stock
4 yellow onion, small diced
1 ½ hominy #10 can, drained, rinsed, soaked overnight in clean water
¼ cup garlic, minced
⅛ cup cumin, ground
to taste kosher salt and fresh ground black pepper
Directions
1Generously season the diced pork butt with salt, pepper, and cumin. Let Rest for at least 20 minutes.
2Remove the stems and seeds from chilies. Toast in a hot dry pan until aromatic. Cover with water and simmer until very soft.
3Remove chile from the water and puree in a blender in batches. Add a little bit of the poaching liquid if necessary to yield a smooth paste.
4In a heavy bottomed roasting pan sear the pork in small batches until well browned on all sides. Remove pork from pan.
5Add the onions to pan and sauté until soft, then add the garlic and sauté for an additional few minutes.
6Add the pork, chile puree and stock. Bring mixture to a boil, reduce temperature and simmer until pork is very tender and starting to fall apart, roughly 4 hours.
7Add the drained hominy, simmer for an additional 20 - 40 minutes, or until hominy is tender.
8Adjust seasoning with salt and pepper.
