Traditionally eaten in Mexico and New Mexico on New Years Day, this rich and thick red soup is topped with avocado to balance the spice of the dried peppers.

Photo: homesicktexan / CC 2.0

Ingredients:

• 1 pound of dried posole or two 29 oz. cans of hominy, drained
• 1 pound of pork shoulder, cubed
• 1 medium onion, diced
• 8 cloves of garlic, minced
• 2 tablespoons of lard, bacon grease, corn or canola oil
• 8 cups of water (can substitute part with beer or chicken broth for more flavor)
• 1 smoked ham hock
• 1 tablespoon Mexican oregano (can substitute regular oregano)
• 1 tablespoon cumin½ teaspoon ground cloves
• 2  tablespoons ancho chile powder
• 9 New Mexico chiles, stems and seeds removed
• Salt and freshly ground pepper to taste
• ¼  cup chopped cilantro
• Juice of one lime

For serving:

One avocado sliced,
One lime cut into wedges
1 cup of cilantro, chopped
½  cup of diced onion
Tortillas and/or tortilla chips

Get started:

Step 1: If using dried hominy, soak the hominy a gallon of water for at least eight hours until it’s doubled in size.
Step 2:  In a large pot, heat up the lard and cook the onion for 10 minutes. Add the pork and brown on each side for a couple of minutes. Throw in the garlic and cook for one more minute.
Step 3:  Pour the water into the pot and add the ham hock, oregano, cumin, ground cloves and ancho-chile powder. Bring to a boil and then turn down to a low simmer.
Step 4:  Meanwhile, take your New Mexican chiles and cook on high in a dry cast-iron skillet until the pop, a couple of minutes. Turn off the heat, add water to the skillet and let the chiles soak until hydrated, about half an hour.
Step 5:  Drain the chile-soaking liquid, and place the chiles in a blender. Add one cup of water and blend on high until a smooth puree has formed. Stir the chile puree into the soup pot.
Step 6:  After a couple of hours, add the hominy to the pot along with the juice of one lime and the chopped cilantro. At this point, adjust your spices and add salt to the pot. Continue to cook on low for a couple more hours.
Step 7:  Pour into bowls and serve with diced onions, lime wedges, chopped cilantro, avocado slices and tortillas or tortilla chips.