Recipe: Party Posole Rojo

Party Posole Rojo
Bon Appetit Magazine, April 2018, p.77
5 stars

Best. Soup. Ever. 
Well, so far until we find another better soup/stew that beats this and America's Test Kitchen Chicken Tortilla Soup.  This is not a hard recipe but does take some time to simmer (about 3 hours).  The flavor of this is complex, amazing, delicious.

Posole ingredients:  hominy, onions, bay leaves, peppercorns, Kosher salt, pork ribs, ground cumin, garlic

Chile puree ingredients:  dried New Mexico chiles, ancho chiles, onion, garlic, apple cider vinegar, light brown sugar, Kosher salt

Toppings:  avocado, cilantro, cabbage, jalapenos, radishes, lime wedges, sour cream, torilla chips, hot sauce

Tips:

• Couldn't find dried hominy so used two 15 oz cans; will use three cans next time
• If using canned hominy, add it to the stew so it's only cooking for 1 hour
• Create a bouquet garni for the peppercorns and bay leaves (using cheesecloth and twine) and remove when done cooking
• Since we're trying to eat less meat, in general, used 2.5 lb pork ribs instead of 4, and it still turned out great
• The ancho chiles, New Mexico chiles and jalapeno didn't have much heat at all so make sure there is some heat in the dish
• Couldn't find New Mexico whole chiles so used New Mexico ground powder instead 
• Consider rubbing the pork ribs with some chipotle powder as well next time to add heat