A highly rated recipe for posole combines pork shoulder with hominy, onion, chiles, chicken broth and several spices cooked in a Dutch oven or large pot. Serve the posole with toppings such as diced avocado, shredded cabbage, diced onions, sliced radishes or fresh cilantro.
To make posole, remove the stems and seeds from 3/4 cup dried chiles de arbol and 4 or five dried ancho chiles, place them in a bowl of boiling water, and keep them submerged until soft. Put the chiles and 1 1/2 cups of the soaking liquid in the blender with 2 cloves of smashed garlic and 1/2 teaspoon of salt and blend until the mixture is smooth. Strain the mixture in a sieve to remove the solids. Rub 2 pounds of boneless pork shoulder that is trimmed and cut in half with 2 teaspoons of cumin and 1/2 teaspoon of salt, and set the pork aside.
Heat 2 tablespoons of vegetable oil and add 1 large chopped white onion and good for about five minutes. Add 4 cloves of finely chopped garlic and cook for about two minutes, increase the heat to medium high, push the onion and garlic to one side, and add the pork to the other side and sear on each side for about five minutes. Add 2 cups of water, 8 cups of low-sodium chicken broth, 1 tablespoon dried oregano, one bay leaf 1/2 teaspoon of salt and 1/2 to 3/4 cup of chile mixture to taste.
Bring the mixture to a low boil, reduce the heat, and simmer partially covered for about three hours. Stir in three 15-ounce cans of drained and rinsed white hominy, and simmer uncovered for about one hour. Remove the bay leaf, chop the pork, and add it back to the pot.