I have a true love-hate relationship with this recipe. It's from David Tanis, who's my latest favorite chef. His food is bright, flavorful, and delicious. His column in NYT always sparks creativity in the kitchen for me. And this posole is absolutely, award-winningly scrumptious. The flavor is intense from hours of simmering. BUT, it takes a long time to make and took a lot of ingredient-hunting. By the time I started prepping this dish, I had driven to four different places to find all the ingredients needed.
The ham hock, dried New Mexico chilies, and dried large kernel hominy were what sent me on a driving craze around LA. I didn't want to use canned hominy because it's apparently really mushy and doesn't have "tooth" to it. I wanted to use ham hock but settled for ham shank, which has bone so I think it made the broth more rich with flavor from the marrow. And I ended up using California chilies (dried) because the lady at the register told me to and she was Mexican and had been making this dish for years.
In the end, the driving, the talking, the research paid off but boy was it a labor of love/hate.
Recipe and photo from: http://www.bonappetit.com/recipe/posole-with-red-chile
Oh, I should mention this made enough posole for 10-12 people if not more. It was really, really filling.