Holiday Pork Posole

Ingredients

• 7 tablespoons canola oil or vegetable oil
• 4 tablespoons ancho chile powder,*
• 8 teaspoons dried oregano (preferably Mexican)
• 1 6- to 6 1/2-pound bone-in pork shoulder (Boston butt)
• 5 cups chicken stock or low-sodium chicken broth
• 4 7-ounce cans diced green chiles
• 5 cloves garlic
• + 6 more ingredients
• • 4 teaspoons ground cumin
  • 4 15-ounce cans golden or white hominy, drained
  • 4 limes
  • green onion
  • fresh cilantro
  • 4 medium onions

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; ...

View full recipe at Epicurious