Holiday Pork Posole

Holiday Pork Posole
Photo by Sian Kennedy

Ingredients

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

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