date:Sep 17, 2012
een chiles. Simmer until the posole kernels are tender, about 3 hours, adding salt during the last 20-30 minutes. The kernels should be tender to the bite, but firmer than you are used to with canned hominy. Remove the ham hock; when cool enough to touch, pull off the meat, shred it and add it back to the posole. Refrigerate if not using right away.
For the pork: Trim pork butt of excess fat, leaving some of the fat between the muscles - the fat will add flavor - then cut into 1-inch dice. Cut