Ken's Kickin' Posole

Step 1
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place poblano chiles cut-side-down onto the baking sheet.

Step 2
Cook under the preheated broiler until skin of peppers has blackened and blistered, about 5 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Once cool, remove skins and discard. Dice chiles.

Step 3
Cook and stir bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain bacon on a paper towel-lined plate and discard all but 1 tablespoon of bacon grease from the pot. Increase the heat to medium-high and add pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove pork from the pot and reduce the heat to medium. Stir in onion and garlic; cook and stir until onion has softened and is beginning to turn brown, about 5 minutes.

Step 4
Stir roasted poblano chiles, jalape?o peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into onions; cook for 1 minute. Pour in chicken stock and enchilada sauce. Stir in bacon and pork cubes and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer, 1 hour. Stir in hominy, recover, and continue cooking, 1 hour more until pork is very tender.