DAY OF THE DEAD POSOLE ENJOY DAN:

        DAY OF THE DEAD (DIA DE LOS) POSOLE by CHEF DAN:

Serves 8

INGREDIENTS:

2 steamed seeded dried ancho chills

2-1/2-cup beef broth

2 tablespoon olive oil

2 pounds boneless pork shoulder cut into 1-inch pieces

kosher salt to taste

1 onion chopped

6 garlic cloves smashed

1-1/2-teaspoon dried oregano

3/4-teaspoon EACH ground coriander, ground cumin, and jalapeno powder

1 (14.5 OZ) can diced tomatoes

2 (15 Oz) cans white hominy, rinsed and drained

3 (6-inch) corn tortillas, halved and cut into 1/4-inch strips

8 thinly sliced radishes

Handful fresh Cilento leaves

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.    Heat a skillet over medium-heat.

2.    Add chilis and sauté 1 minute or until toasted, stirring occasionally.

3.    Place chilies in a bowl and add 3 cups boiling water.

4.    Let stand 15- 20 minutes; drain chilies, discard liquid.

5.    Place chilies in a blender add broth and blend until smooth.

6.    Set aside.

7.    In stock pot add 1 tablespoon oil over medium-heat, when sizzling.

8.    Season pork with salt and add in batches to the pot and cook for 6 minutes.

9.    Or until browned, turning occasionally then place on a plate.

10. Repeat processor with remaining pork.

11. Add 1 teaspoon oil to a skillet over medium-high heat when sizzling.

12. Add onion and garlic and sauté 3-4 minutes.

13.  Add oregano and next 3 ingredients and sauté for 30 seconds, stirring.

14. Add reserved chilies mixture, tomatoes, pork and a splash of salt.

15. Reduce heat and simmer, partially covered for 1 hour.

16. Stir in hominy, and simmer for 20-25 minutes more.

17. On a prepared baking sheet, toss tortilla strips with remaining oil.

18. Spread in a single layer, bake for about 7 minutes or until brown and crispy.

19. Place 1 cup stew in each bowl.

20. Top each serving with 2 tablespoon radishes and cilantro.

ENJOY DAN:                                    FOR THE LOVE OF LIFE AND FOOD!!