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 ground cumin
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