Fred's Posole Rojo

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 18
• 4 -5 lbs lamb shoulder or 4 -5 lbs country-style lamb ribs
• 3 large smoked lamb shanks
• 3 -4 celery ribs
• 3 large onions
• 6 -8 dried guajillo chilies
• 8 -10 dried new mexico chiles
• 1 bunch mint
• 1 bunch cilantro
• 30 garlic cloves, whole
• 1 tablespoon dried oregano
• 3 (30 ounce) cans hominy, drained
• 2 (49 1/2 ounce) cans chicken broth
• 1 tablespoon cumin
• salt & pepper
• 2 tablespoons vegetable oil
• 1 bunch green onion, sliced
• shredded cabbage
• tortilla chips
• radish, sliced
• dried oregano

Recipe

• 1 trim fat from ribs. add ribs, shanks, celery, 2-onions quartered (skins & all) mint, cilantro, 20 cloves garlic, peppercorns, oregano, both cans chicken broth, cumin, 1-tbsp and enough water to cover all ingredients. bring to a boil; cover and simmer for 2-hours. remove meat, and allow to cool thoroughly before removing from bones. skim fat from broth.
• 2 stem and seed chiles.
• 3 roast chilies in dry cast iron skillet for approximately 2-minutes. place chilies into bowl and cover with hot water and cover bowl. let steep for approximately 30-minutes. in food processor, place 1-chopped onion and 10-cloves garlic. process until minced. when chiles are done, put them and 1-1/2 cups of liquid from chiles in the processor, salt and pepper to taste. process until puree is smooth. heat cast iron skillet with 2 tbsp vegetable oil, and add chile puree. cook for approximately 5 minutes or until puree has thickened. turn off and remove heat.
• 4 once shanks and lamb have cooled, shred meat. add remaining ingredients: stock, meat, hominy and chile puree back into pot and bring to a boil. turn down heat and simmer for 1-hour. serve with condiments: sliced green onions, cabbage, radishes, dried oregano and tortilla chips. enjoy!