Beer and Pork Posole

Active preparation time: Total time: Serves: Red Chile Purée

6 oz (170 Water

Remove the stems and seeds from the red chiles. Place the chiles in a small pan with just enough water that the chiles start to float. Place the pan on high heat and boil for 30 minutes or until the chiles become tender. Remove from the heat and strain the chiles, making sure to reserve the liquid. Place the chiles in a blender and purée with just enough of the reserved liquid to create a smooth mixture. Reserve.

Posole

8 hours 6–8 g) 60 minutes dried New Mexico red chiles ½ lb (227 g) pork butt, trimmed and cut

into ½" (13mm) cubes 2 Tbs (1 fl oz /30 ml) olive oil 2 large cloves garlic, minced 1 cup yellow onion, diced 6 oz (170 g) fresh tomatillo, papery skin

removed, washed, and diced 3 Anaheim chiles, deseeded and diced 12 oz (340 g) posole/dried hominy, rinsed 41/2 cup (36 fl oz/1 l) IPA 1 cup (8 fl oz/237 ml) Red Chile Purée 2 Tbs fresh oregano, chopped Kosher salt Shredded cabbage