Ingredients

• 1 pound dried posole (pozole / hominy)
• 3 dried chipotle peppers, stemmed
• 2 dried cascabel chiles, stemmed and torn
• 1 white (or yellow) onion, quartered
• 3 large shallots or 1 red onion, quartered
• 7 medium cloves garlic, whole
• 2 medium tomatoes, cored
• 2 teaspoons fine grain sea salt, plus more to taste
• 1/4 cup extra-virgin olive oil
• 2 cups cilantro, chopped (tender stems ok)
• scant 1 tablespoon Mexican oregano
• 5-6 cups water or good-tasting broth
• 2-3 cups finely shredded green cabbage
• 2 makrut lime leaves, slivered (optional)
• 1 tablespoon tangerine or lemon olive oil
• Toppings: a favorite vegan cheese (or if you aren’t vegan and enjoy dairy - crumbled cotija, feta, goat cheese, crema or crème fraiche - are options), avocado, cilantro, thin slivers of freshly made tortilla chips, citrus wedges (lemon, lime, pixies), or see more topping ideas in the main post - nutrition calculated pre-toppings.

Directions

1. Cooking dried posole is similar to cooking dried beans. To cook the posole kernels, rinse and pick over the kernels, cover with water and let soak for at least six hours, or overnight. Drain, place in a large pot and cover with a few inches of water. Bring to a boil, and cook for about an hour, or until a good percentage of the kernels blossom. Drain, reserving the broth and set aside. If you're making this ahead of time, both the broth and the cooked posole kernels (drained) freeze well.
2. On hot, dry comal, cast iron pan, or under a broiler, toast the dried chiles for about a minute. Remove and soak the chiles in scalding water. Blister the onion, shallots, garlic, ?and tomato in the same way while the chiles soak. You’re after some blistering on all sides, it’ll take 15 mins or so. Peel the garlic when soft and transfer to a blender along with the blistered onion, shallots and tomato. Drain the chiles and add them to the blender along with the salt. Puree. I sometimes double this component and use half as a salsa.
3. Heat the olive oil in a large pot over medium-high heat. Carefully pour the pureed chile sauce into the pan - it should be hot enough to sizzle. Simmer for ten minutes and remove from heat. Stir in the cilantro, oregano and 1 cup of the water or broth. Pulse with a hand blender.
4. Add 4 more cups of water or broth and the cooked posole, bring back to a simmer over medium heat. Stir in the cabbage and makrut lime leaves, if using. Adjust with more water/broth and more salt if needed. Finish with the tangerine or lemon oil and serve with lots of toppings.