Why This Recipe Works
Tests proved that bones were necessary to achieve the rich, full-bodied pork flavor we were after in our posole rojo recipe. We found that a 5-pound picnic roast, when trimmed of its thick skin and fat, yielded enough meat for the stew. Cutting the meat into large chunks along the natural lines of muscles made for easier shredding at the end. We tried several varieties of chiles for our posole rojo recipe and preferred the deep reddish brown color and rich, sweet raisiny flavor that anchos provide. Some recipes for red posole reserve tomatoes as a garnish, but we liked the lively flavor they added when cooked into the stew. As for the hominy, fresh is wonderful, but it takes most of a day to prepare. In our posole rojo recipe, canned hominy works well.