Holiday Pork Posole
From peetabear 14 years ago
- 200 minutes to make
- Serves 0
I have not made this recipe yet ..need to go shopping first..!! but it should be started the day before you want to serve it... the pork needs to cool and the fat to harden on top of the broth... the recipe also suggests that you serve a nice cornbread with it. Read more . the recipe is from Bon Appetit See less
Ingredients
- 4 medium onions, divided shopping list
- 7 tablespoons canola oil or vegetable oil, divided shopping list
- 4 tablespoons ancho chile powder shopping list
- 2 tablespoons plus 2 teaspoons dried oregano (preferably Mexican), divided shopping list
- 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 shopping list
- 5 cups (or more) low-salt chicken broth shopping list
- 4 7-ounce cans diced green chiles, drained shopping list
- 5 large garlic cloves, minced shopping list
- 4 teaspoons ground cumin shopping list
- 4 15-ounce cans golden or white hominy, drained shopping list
- 4 limes, each cut into 4 wedges shopping list
- Thinly sliced green onion shopping list
- Chopped fresh cilantro shopping list
How to make it
- 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 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, if desired.
- DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm before continuing.
- Ladle posole into bowls. Garnish with lime wedges, green onion, and cilantro.
People Who Like This Dish 3
- juels Clayton, NC
- cuzpat Sikeston, Mo
- hungrybear Miner, MO
- quaziefly ALL POINTS
- crazeecndn Edmonton, CA
- snowcat17 Milwaukee, WI
- peetabear Mid-hudson Valley, NY
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The Rating
Reviewed by 5 people-
Sounds good, I gotta go shopping too! bk'd & sv'd for the weekend:)
snowcat17
in Milwaukee loved it
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Very nice
hungrybear
in Miner loved it
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Yummmmmm!!! high 5
cuzpat
in Sikeston loved it
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