Here's a San Francisco Chronicle article on Posole, includes Rancho Gordo recipes for posole verde (green) and posole rojo (red):
http://www.sfgate.com/cgi-bin/article.cgi?f=/Chronicle/a/2004/12/22/FDGTTACVI21.DTL&ao=all
The following recipes came from the Denver Post:
Tried and True Posole
For the Pork:
3 lbs pork shoulder
6 cups lightly salted water
1 medium onion, stuck with 2 cloves
8 cloves garlic, peeled
2 tsp peppercorns
2 tsp cumin seed
2 tsp oregano
Place meat in saucepan, barely cover with water, add
remaining ingredients. Bring to a boil over medium
heat. Skim foam that rises, and cover pan. Reduce
heat to simmer. Simmer gently for 1 hour, do not
allow the water to boil. Turn off heat and let pork
cool in the broth.
Cut meat into 1 inch cubes.
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Posole:
2 onions, chopped
8 cloves garlic, chopped
1/4 cup lard
2 tsp black pepper
2 tsp ground cumin
2 tsp cloves
2 tsp cayenne
2 tsp powdered chipotle chile
6 cups prepared posole or canned hominy, drained and rinsed
6 cups pork broth, degreased and strained
2 cups chopped poblano chilies
salt, if needed
Sauté onion and garlic in the lard until they wilt and
start to brown. Add spices, stir for a minute, then
stir in the pork, precooked posole or hominy, broth,
and green chilies . Cook at a simmer, covered,
for an hour.
Garnishes: (any/all/optional)
homemade salsa, red or green
finely shredded cabbage
thinly sliced radishes
chunks of ripe avocado
chopped tomato (in season)
lime wedges
shredded Monterey Jack
Serve with warm tortillas.
Red Chile Sauce
10 whole dried cascabel and ancho chilies
1 tablespoon olive oil
1 cup (5 oz/155 g) finely chopped onions
2 cloves garlic, minced
about 2 cups (16 fl oz/500 ml) chicken stock
2 tablespoons lard or vegetable oil
salt to taste
Preheat an oven to 300º F.
Place the chilies in a heavy skillet and
roast them dry in the hot oven for 3--4
minutes, being careful not to let them
burn.
Fill a pot just large enough to hold the
chilies with water; bring the water to a
boil and remove the pot from the heat.
Add the roasted chilies to the hot water and,
using a weight such as a pot lid, keep them
submerged until they are soft, about 20 or
30 minutes.
Remove the chilies from the water, stem, seed
and tear them into strips.
Heat the olive oil in a medium skillet over
low heat; add the onion and sauté until
browned, about 5 minutes.
Put the chili strips, sautéed onion, garlic
and 1 cup of the chicken stock into a food
processor or a blender and puree until
smooth; strain.
Heat the lard or vegetable oil in a heavy
skillet over medium heat. Add the chili
mixture to the hot oil and cook, stirring,
for about 5 minutes. Add the chicken until
the sauce is the desired consistency. Add
salt to taste. Cover and refrigerate until
ready to use. Keep 2--3 days, refrigerated.
Makes about 2 cups (16 fl oz/500 ml)