Name: Posole with Chilies & Pork
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Yield: 0 cups
Ingredients: 1 15 oz can hominy; 1 medium yellow onion, peeled; 1 medium red onion, peeled; 4 bay leaves; peppercorns; 5 tbsp salt; 3.5 lb bone-in pork ribs; 1 tbsp cumin; 10 garlic cloves, minced; 2 1/2 oz arbol chiles; 2 1/2 oz ancho chiles; 1 yellow onion, chopped; 8 cloves garlic; 1/2 c apple cider vinegar; 1 tbsp brown sugar; 2 tsp salt

Oh, y’all. If you’ve never had posole, you’ve gotta make this posole recipe with chilis and pork ribs! I will be making chili a whole lot less now that I know how to make posole. It’s like a chili in terms of flavor and like a bowl of ramen in terms of toppings, and if you didn’t know this about me, I’m all for lots of toppings and condiments.

Now, I want to tell you – I like a quick and easy recipe as much as the next gal, but this one is a project recipe. Most of your time is hands off, but, it’s a project. And you gotta know that going in. But it can be made ahead, which is super helpful for when you make this for your cinco de mayo party!

First, you start with canned hominy. You could make this even more of a project and soak dried hominy over night, but really canned is the way to go. You’ll boil it for 45-60 minutes, until it softens up. If you haven’t had hominy before, the best way I’ve been able to describe it is if corn and beans had a baby.

Then, you’ll add the pork ribs for about 3 hours. Then, you make a quickie chili sauce that gets added to the broth and simmer for another 30 minutes. Then you can enjoy! Or let it cool completely, store it in an airtight container and then reheat when you’re ready (that’s what I did!).