Holiday Pork Posole Recipe

Name: Holiday Pork Posole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350u00b0F. Thinly slice 2 onions. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add sliced onions to pot and saute 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.
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.
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; saute 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:
4
Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm before continuing.
5
Ladle posole into bowls. Garnish with lime wedges, green onion, and cilantro.

1074

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Holiday Pork Posole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Holiday Pork Posole

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