POSOLE VEGETARIAN RECIPES

Steps:

• Heat a small skillet over medium heat. Add chiles to pan; cook 1 minute or until toasted, turning occasionally. Place chiles in a medium bowl; add 3 cups boiling water. Let stand 15 minutes. Drain chiles; discard liquid. Place chiles in a blender. Add stock; blend until smooth. Set aside.
• Heat a large Dutch oven over medium heat. Add 1 tablespoon oil. Sprinkle pork with 1/2 teaspoon salt. Add half of pork to pan; cook 6 minutes or until browned, turning occasionally. Place browned pork on a plate. Repeat procedure with remaining pork.
• Add 1 teaspoon oil to pan. Add 1 1/2 cups onion and garlic; cook 3 minutes, stirring occasionally. Add oregano, coriander, and cumin; cook 30 seconds, stirring constantly. Add reserved chile mixture, tomatoes, pork and accumulated juices, and remaining 1/2 teaspoon salt; bring to a simmer. Reduce heat, and cook, partially covered, 1 hour. Stir in hominy; simmer, partially covered, 20 minutes or until pork is tender.
• Preheat oven to 425°.
• Coat a baking sheet with cooking spray. Toss tortilla strips with remaining 2 teaspoons oil. Spread strips on prepared baking sheet in a single layer; bake at 425° for 7 minutes or until strips are browned and crisp.
• Place 1 cup stew in each of 8 bowls. Top each serving with 2 tablespoons radish and 1 tablespoon cilantro. Top servings with remaining onion and tortilla strips.
• Brooklyn Brown Ale ABV 6%
• Born in Brooklyn, this American brown ale's roasted malt flavor is the perfect complement for posole's savory browned pork. Its mild hoppiness dances with the lively flavors of radish and cilantro, and its subtle hints of stone fruit and chocolate add a degree of warmth to this quintessential Mexican comfort food.

Steps:

• Preheat oven to 275°. Line a small roasting pan with foil. Mix cumin, garlic powder, and smoked paprika in a small bowl. Rub spice mix all over pork. Sprinkle with salt and pepper. Place pork in pan and cover with sliced onion. Pour 1/2 cup water in the bottom of pan. Cover pan tightly with foil and roast until meat is very tender, 5-6 hours. Let pork rest until cool enough to handle.
• Using 2 forks, shred pork into bite-size pieces. Skim fat from juices in roasting pan; reserve meat. DO AHEAD: Can be made 2 days ahead. Cover and chill pork and juices separately.
• Heat oil in a large pot over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add the diced fresh tomatoes and stir until softened, about 2 minutes longer. Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 30 minutes.
• Add reserved pork to posole. Simmer uncovered 30 minutes longer for flavors to meld. Season to taste with salt and pepper, adding reserved juices from roast pork, if desired. Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges, and serve with flour tortillas.