Southwestern Recipes
Holiday Pork Posole
Ingredients
- 4 medium onions, divided
- 7 tablespoons canola oil or vegetable oil, divided
- 4 tablespoons ancho chile powder,* divided
- 2 tablespoons + 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
Instructions
- 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 + 1 teaspoon ancho chile powder and 1 tablespoon + 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 + 2 teaspoons ancho chile powder, remaining 1 tablespoon + 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.
- Ladle posole into bowls. Garnish with lime wedges, green onion, and cilantro.
Yield: 16 servings
Notes
The pork needs time to cook and chill, so be sure to begin this recipe at least one day ahead.
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
beer.
Attribution
Bon Appetit, December 2008