1 large onion, coarsely chopped
3 carrots, peeled and sliced
1 Pasilla pepper, seeded & diced
6 cups low sodium chicken broth (or cook 2 lbs. country ribs in 12 cups water and 1 large head of garlic with cloves peeled & sliced, 1 tsp. Mexican oregano, about 1 1/2 hours; shred the pork and use the cooking liquid in place of chicken broth in this recipe)
4 cloves garlic, minced
3 tbsp chili powder
1 tbsp. Mexican oregano
1 tbsp. ground cumin
2 tsp. granulated garlic
2 tbsp. concentrated tomato paste
1/4 tsp. black pepper
1/4 tsp. salt
1 28-oz. can white hominy, drained
shredded cheddar or Mexican blend cheese
1. Heat 2 tbsp. of olive oil over high heat in a large skillet. Add pork and cook until browned. Remove & set aside.
2. In same skillet, add another 1 tbsp. of olive oil; add onions & cook about 3 minutes until softened. Stir in minced garlic and pasilla peppers. Add spices, tomato paste and chicken broth. Bring to a boil, then turn heat down to medium-low. Add sliced carrots and reserved pork. Simmer for 1 to 1 1/2 hours or until tender. 30 minutes before the posole is done, add the drained hominy.
3. Serve with chopped cilantro, scallion, shredded cheese, avocado slices, lime wedges.
Tomato Paste concentrate. If you can't find this in your local supermarket, just sub with 4 tbsp. regular canned tomato paste.