Holiday Pork Posole
A hearty Mexican stew featuring tender braised pork shoulder, hominy, and rich ancho chile broth. This traditional posole is garnished with fresh lime, green onions, and cilantro for a festive holiday meal.
Ingredients
- •4 whole medium onions, divided
- •7 tablespoons canola oil or vegetable oil, divided
- •4 tablespoons ancho chile powder,* divided
- •2 tablespoons dried oregano (preferably Mexican), divided
- •1 piece bone-in pork shoulder
- •5 cups low-salt chicken broth
- •4 cans diced green chiles, drained
- •5 cloves large garlic cloves, minced
- •4 teaspoons ground cumin
- •4 cans golden or white hominy, drained
- •4 whole limes
- •1 cup green onion
- •1 cup fresh cilantro
Cooking Instructions
- 1.
Preheat oven to 350°F. Thinly slice 2 onions. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add sliced onions to pot and sauté until onions begin to soften, about 3 minutes. Add 1 tablespoon plus 1 teaspoon ancho chile powder and 1 tablespoon plus 1 teaspoon oregano; stir to coat. Sprinkle pork with salt and add to pot. Add 5 cups broth. Bring to boil. Cover and transfer to oven.
15 min
- 2.
Braise pork until tender enough to shred easily, about 2 hours. Using slotted spoon, transfer pork to large bowl. Pour juices into another large bowl. Refrigerate separately uncovered until cool, then cover and keep chilled overnight.
120 min
- 3.
Discard fat from top of chilled juices; reserve juices. Chop pork into 1/2-inch cubes, discarding excess fat. Thinly slice remaining 2 onions. Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until soft, stirring often, about 7 minutes. Add remaining 2 tablespoons plus 2 teaspoons ancho chile powder, remaining 1 tablespoon plus 1 teaspoon oregano, diced chiles, garlic, and cumin; stir 30 seconds. Add pork, reserved juices, and hominy. Bring to boil; reduce heat to low. Cover with lid slightly ajar and simmer 30 minutes to allow flavors to blend, adding more broth to thin, if desired. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm before continuing.
45 min
- 4.
Ladle posole into bowls. Garnish with lime wedges, green onion, and cilantro.
5 min
- 5.
Available in the spice section of many supermarkets and at Latin markets.