Posole is very spicy folks, so unless you want a gutbuster, shy away from adding more than the recommended half can of chipotle peppers in adobo sauce.
The homemade tortillas are perfect for dipping and their mildness cools your mouth as you eat.
(from nincomsoup)
5 lbs. of bone in shoulder pork, cut into 4-5 pieces
1 tbsp. vegetable oil
2 large onions, chopped course
6 cloves garlic, minced
1 can of stewed tomatoes, 14 oz can, sliced
1/2 can of chipotle chiles in adobo, half the sauce and half the chiles
1 tsp. dried oregano
6 cups chicken broth
1 large can of hominy (28 oz)
GARNISHES
2 limes, cut into quarters
1/4 red cabbage, sliced thinly
1 small onion, chopped finely
cilantro, roughly chopped
5 radishes, sliced thinly
Preheat the oven to 300 degrees. Heat a large pot to medium high, add vegetable oil and onions. Stir frequently until softened, about 4 minutes. Add garlic and stir for 30 seconds.
Add the pork, and brown on all sides. Once browned, add tomatoes, broth, oregano, and chipotle chiles. Bring to a boil then cover with a lid and place in the oven. Cook until the meat is very tender, about 3-4 hours.
Remove the pot from the oven, remove the meat from the pot and shred the pork until smaller chunks (not too shredded). Return the pork to the pot, add the hominy and simmer for another 30-45 minutes until all of the flavors have melded together.
Two cups of all-purpose flour
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done. Keep cooked tortillas covered wrapped in a napkin until ready to eat.
