Ingredients

IngredientsBRAISED PORK:

• 4 pounds boneless pork shoulder
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 onion, root end attached and sliced into thin wedges
• 1 large carrot, peeled and sliced on an angle
• 2 to 3 small ribs celery (from the heart), sliced on an angle with greens attached

• 1 small bulb fennel, sliced
• 4 large cloves garlic, sliced
• Small handful sprigs fresh thyme, leaves stripped
• 2 fresh bay leaves
• 1 1/2 cups dry white wine
• 4 cups chicken stock

PICKLED ONIONS AND CHILES:

• 1 cup cider vinegar
• 1/2 cup water
• 1/4 cup sugar
• Kosher salt

• 1 teaspoon coriander seeds
• 2 red onions, cut into 1/4-inch rings
• 1 jalapeno, sliced
• 2 Fresno peppers, sliced

RED POSOLE:

• 4 ancho chile peppers
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon smoked sweet paprika
• 1 tablespoon chile powder
• 1 1/2 teaspoons ground cumin
• Kosher salt and freshly ground black pepper

• 2 (14-ounce) cans hominy, rinsed and drained (about 3 cups)
• A handful fresh cilantro, leaves picked and chopped
• 2 cups chicken or vegetable stock
• 1 generous tablespoon agave syrup or honey
• 2 limes
• Queso fresco or other mild cheese, for topping
• Warm, charred flour or corn tortillas, for serving

Description

Cooking Channel Serves Up This Red Pork Posole With Pickled Onions And Queso Fresco Recipe Recipe From Rachael Ray Plus Many Other Recipes At CookingChannelTV.com.

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