Red Chile Purée
6 oz. dried New Mexico chiles
1 large onion, chopped
10 cloves garlic cloves
Kosher salt
Posole
2 pounds pork shoulder (Boston butt), cut into 1½” cubes
2 pounds fresh ham hock (about 2 hocks)
3 tablespoons kosher salt, divided, plus more for seasoning
8 garlic cloves, coarsely chopped
2 teaspoons chili powder
2 teaspoons ground toasted cumin seeds
1½ pound dried large-kernel white hominy (posole), soaked overnight
2 large onions
2 whole cloves
2 bay leaves
Garnishes
Chopped avocado, fresh cilantro, and white onion; thinly sliced cabbage, jalapeños, and radishes; lime wedges