2 to 3 pounds pork shoulder
1 teaspoon salt
1 bay leaf
1 onion, chopped fine
2 to 4 cloves garlic, minced
1 teaspoon ground cumin
10 to 12 Casa Chimayo red chile pods* (see Cook's Note), rinsed, stems and seeds removed
4 cloves fresh, peeled garlic
Salt
1 pound posole, dried and soaked overnight, or frozen and defrosted** (see Cook's Note)
1 onion, quartered
1 teaspoon salt
Optional garnishes: sliced limes, chopped fresh cilantro, finely chopped onion, oregano, cubed avocado, or grated cheese
*The more pods, the more intense the flavor and heat. **Canned hominy may be substituted if dried or frozen are not available; add it in the last 15 minutes of cooking to preserve texture.