Posole Rojo

Total Time: 6 hrs Preparation Time: 1 hr Cook Time: 5 hrs

Ingredients

• Servings: 8
• 3/4 cup dried chile, de arbol
• 5 dried ancho chiles
• 6 garlic cloves, chopped
• 2 lbs boneless lamb shoulder, trimmed
• 2 teaspoons ground cumin
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 8 cups chicken broth
• 1 tablespoon dried oregano
• 1 bay leaf
• 3 (15 ounce) cans hominy, rinsed and drained
• avocado
• cabbage, shredded
• onion, diced
• radish, sliced
• cilantro
• lime, quartered
• tortilla

Recipe

• 1 clean chilies (taking off stems and deseeding).
• 2 put chilies in bowl with boiling water; weigh down to keep chilies under water.
• 3 soak approx 30 minute transfer chilies and 1 1/2 cups of soaking liquid to blender.
• 4 add garlic and 1/2 tsp salt a blend until smooth.
• 5 strain through a fine mesh sieve into a bowl, pushing the sauce through with a rubber spatula discard the solids.
• 6 rub the lamb all over with the cumin and 1/2 tsp salt ; set aside.
• 7 heat veggie oil in a dutch oven add onion and cook stirring occasionally, until soft, about 5 minute.
• 8 add lamb and sear, turning until slightly browned on all sides, about 5 minute.
• 9 stir in 2 cups of water, the chicken borth, oregano, bay leaf and 1/2 tsp salt and approx 3/4 cup of chili sauce (you can add less -- depending on your spice taste).
• 10 partially cover and cook approx 3 hours.
• 11 stir in hominy and continue to simmer uncovered until the lamb starts falling apart, about 1 more hour.
• 12 remove bay leaf.
• 13 transfer lamb to a cutting board; roughly chop and return to the pot. add some broth (or water) if the posole is too thick. season with salt.
• 14 serve with toppings and remaining chlle sauce.