Ingredients

• 1 1/2 tsp salt
• 2 tsp paprika
• 1 tsp black pepper
• 2 lbs boneless Boston butt pork roast (or tenderloin)
• 2 cups chopped onion
• 3 carrots, chopped
• 1 bell pepper, chopped
• 3 garlic cloves, minced
• 1 1/2 cups water
• 1 (14-ounce) can low-salt beef broth
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1/2 cup raisins
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 (14.5-ounce) can no salt-added stewed tomatoes, undrained
• 1 (7-ounce) can chipotle chiles in adobo sauce
• 2 (15.5-ounce) cans golden hominy, drained
• 1 1/4 cups shredded Boston lettuce
• 2/3 cup unsalted baked tortilla chips
• 2/3 cup minced fresh cilantro
• 2/3 cup thinly sliced radishes

Preparation

1. Combine 1 tsp salt, paprika, and pepper. Trim fat from pork. Cut pork into 2-inch pieces; trim any additional fat. Combine pork and paprika mixture, tossing well to coat.
2. Heat a large Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Add onion, carrot, bell pepper and garlic to pan; sauté 3 minutes. Return pork to pan; stir in water and next 7 ingredients (water through tomatoes).
3. Remove 2 large chile and 2 1/2 tablespoons adobo sauce from can; reserve remaining chiles and sauce for another use. Remove seeds from chile; finely chop. Stir chile and adobo sauce into pork mixture. Bring to a boil; cover, reduce heat, and simmer 2 hours or until pork is tender. Remove pork from pan using a slotted spoon; place pork in a large bowl. Shred pork using 2 forks. Add tomato mixture to pork in bowl. Let cool to room temperature; cover and chill overnight.
4. Skim solidified fat from surface of stew. Combine the stew, remaining 1/2 tsp salt, and hominy in a large Dutch oven, and bring to a boil over medium-high heat. Reduce heat; simmer 5 minutes.
5. Ladle stew into bowls. Top each with lettuce, chips, cilantro, and radishes.

From Chris and Britta and adapted from myrecipes.com/recipe/posole-0