Holiday Pork Posole
Author: 
Recipe type: Main Course or Side Dish
Cuisine: Mexican
 
Ingredients
  • 4 medium onions, divided
  • 7 tablespoons canola oil or vegetable oil, divided
  • 4½ tablespoons ancho chile powder, divided
  • 3 tablespoons dried oregano (preferably Mexican), divided
  • 1 6-to 6½-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
  • 1 batch of Dad’s Red Chili Sauce (our addition)
  • 4 limes, each cut into 4 wedges
  • Thinly sliced green onion
  • Chopped fresh cilantro
  • Tortilla shells or chips, head of cabbage (chopped), 5-10 radishes (thinly sliced), all optional for garnish at end.
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 1½ tablespoons ancho chile powder and 1½ tablespoons 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 ½-inch cubes, discarding excess fat.
  4. 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 3 tablespoons ancho chile powder, remaining 1½ tablespoons oregano, diced chiles, garlic, and cumin; stir 30 seconds. Add pork, reserved juices, hominy and red chili sauce. Bring to boil; reduce heat to low.
  5. 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.
  6. Ladle posole into bowls. Garnish with lime wedges, green onion, cilantro, and tortilla shells or chips, cabbage, and radish slices, as desired.
Notes
The pork and juices must be started at least one day before serving. Do yourself a favor, and have the butcher cut up the pork butt into three large pieces. We often make the complete dish at our home, and then take it to a party and reheat in a slowcooker there with fresh garnishes on the side.
Recipe by The Taste Place at https://www.thetasteplace.com/holiday-posole/