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 (homemade or purchased) along with the posole.
Sangria is typically a summer drink, but its great with this Latin-inspired menu—and its super-festive, too. Make a red wine sangria using Zinfandel or Tempranillo and citrus fruit. For non-wine drinkers, also offer chilled Mexican beer.
Recipe information
Yield
Makes 16 servings
Ingredients
Preparation
Step 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 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.
Step 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.
Step 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; 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.
Step 4
Ladle posole into bowls. Garnish with lime wedges, green onion, and cilantro.
Step 5
- Available in the spice section of many supermarkets and at Latin markets.
