Holiday Pork Posole
The pork needs time to cook and chill, so be sure to begin this recipe at least
one day ahead. Put out a platter of cornbread.
- 4 medium onions, divided
- 7 tablespoons canola oil or vegetable oil, divided
- 4 tablespoons ancho chile powder,* divided
- 2 tablespoons plus 2 teaspoons dried
oregano (preferably Mexican), divided
- 1(6- to 6 1/2-pound)
bone-in pork shoulder (Boston butt), cut into 4- to 5-inch
pieces, some meat left on bone
- 5 cups (or more) low-salt chicken broth
- 4 (7
ounce) cans diced green chiles, drained
- 5 large garlic cloves, minced
- 4 teaspoons
- 4 (15 ounce) cans golden or white hominy, drained
- 4 limes, each
cut into 4 wedges
- Thinly sliced green onion
- Chopped fresh cilantro
- Heat oven to 350 degrees 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.
- 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.
- 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,
- Ladle posole into bowls. Garnish with lime wedges, green onion, and cilantro.
Makes 16 servings
Do ahead: Can be made 1 day ahead. Cool slightly. Chill uncovered until cool.
Cover and keep chilled. Re-warm before continuing.
* Available in the spice section of many supermarkets and at Latin markets.
What to drink: Sangria is typically a summer drink, but it’s great with this
Latin-inspired menu—and it’s super-festive, too. Make a red wine sangria using Zinfandel
or Tempranillo and citrus fruit. For non-wine drinkers, also offer chilled Mexican
Source: Bon Appetit, December 2008