Spicy Pork Posole

Preheat the oven's broiler to a high temperature and place the rack about 6 inches away from the heat source. Cover a baking sheet with aluminum foil and arrange poblano chiles cut-side-down on the prepared surface.

Place the baking sheet under the preheated broiler and cook until the skin of peppers has darkened and blistered, approximately 5 minutes. Transfer the blackened peppers to a bowl and cover it tightly with plastic wrap, allowing them to steam as they cool, roughly 20 minutes. Once cooled, carefully remove the skins and discard them. Dice the chiles.

Cook diced bacon in a large pot over medium heat until it has released its fat and starts to crisp, about 5 minutes. Remove the bacon from the pot with a spoon and drain it on a plate lined with paper towels, reserving 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, roughly 5 minutes. Remove the pork from the pot and reduce the heat to medium. Sauté chopped onion and garlic in the same pot until the onion is softened and starting to turn brown, about 5 minutes.

Mix roasted poblano chiles, diced jalapeño peppers, dried oregano, ground cumin, New Mexico chile powder, ground cloves, salt, and chopped cilantro into the cooked onion; cook for 1 minute. Add chicken stock and enchilada sauce to the pot, stirring in cooked bacon and pork cubes. Bring the mixture to a simmer over medium-high heat. Reduce heat to medium-low, cover, and let it cook for 1 hour. Add hominy to the pot, recover, and continue cooking for another 1 hour or until the pork is extremely tender.