New Mexican Pork Stew (Posole)
"Tasters preferred boneless country-style pork ribs in our New Mexican Pork Stew (Posole) to shoulder, loin, stewing pork, and baby back ribs. Replacing chili powder with dried ancho chiles—toasted in the oven rather than on the stovetop—gave the stew ample depth. Switching from water to… read more..."
INGREDIENTS
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3/4 ounce dried ancho chiles, (about 3 chiles) (see note)
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8 cups low-sodium chicken broth
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2 pounds boneless, country-style pork ribs
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Salt and pepper
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3 tablespoons vegetable oil
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3 (15-ounce) cans white hominy, rinsed and drained well
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2 onions, chopped
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5 garlic cloves, minced
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1 tablespoon minced fresh oregano
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1 tablespoon lime juice
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