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Peloton Posole

Recipe by Peloton Culinary & Catering

Roasted Pork Posole

 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
  cup cumin, ground
 to taste kosher salt and fresh ground black pepper

Generously season the diced pork butt with salt, pepper, and cumin. Let Rest for at least 20 minutes.


Remove the stems and seeds from chilies. Toast in a hot dry pan until aromatic. Cover with water and simmer until very soft.


Remove 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.


In a heavy bottomed roasting pan sear the pork in small batches until well browned on all sides. Remove pork from pan.


Add the onions to pan and sauté until soft, then add the garlic and sauté for an additional few minutes.


Add 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.


Add the drained hominy, simmer for an additional 20 - 40 minutes, or until hominy is tender.


Adjust seasoning with salt and pepper.