Ken's Kickin' Posole

Recipe View Preheat your oven's broiler with a rack positioned 6 inches from the heat source. Line a baking sheet with aluminum foil. (Prep time: 2 minutes)

Recipe View Place the poblano peppers, cut-sides down, on the prepared baking sheet. Broil until the skins are blackened and blistered. (Cook time: ~5 minutes). Transfer the poblanos to a bowl, seal tightly with plastic wrap, and allow to steam until cooled. (Rest time: ~20 minutes). Remove and discard the skins, then dice the poblanos and set aside.

Recipe View In a large pot over medium heat, cook the bacon, stirring frequently, until the fat renders and the bacon begins to crisp. (Cook time: ~5 minutes). Drain the bacon on a paper towel-lined plate, reserving 1 tablespoon of the bacon drippings in the pot.

Recipe View Increase the heat to medium-high and add the pork to the pot. Cook, stirring occasionally, until browned on all sides. (Cook time: ~5 minutes). Transfer the pork to a plate and reduce the heat to medium. Add the diced onion and minced garlic, cooking and stirring until the onion has softened and is beginning to brown. (Cook time: ~5 minutes)

Recipe View Add the diced poblanos, jalapeños, chopped cilantro, ground cumin, dried Mexican oregano, New Mexico chile powder, kosher salt, and ground cloves to the pot. Cook for 1 minute, stirring constantly. (Cook time: 1 minute). Pour in the chicken stock and enchilada sauce, then add the cooked bacon and browned pork. Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 1 hour. (Cook time: 1 hour)

Recipe View Stir in the rinsed and drained hominy, cover the pot, and continue to cook until the pork is very tender. (Cook time: ~1 hour)