Posole

Photo by Howard L. Puckett

Ingredients

11 cups water, divided
2 garlic cloves, minced
Crushed red pepper (optional)
1 pound pork spareribs
Cooking spray
2 (15.5-ounce) cans golden hominy or canned whole-kernel corn
6 tablespoons chopped fresh oregano
+ 9 more ingredients
- 6 tablespoons chopped onion
- 1 lime, cut into 6 pieces
- 6 (6-inch) corn tortillas
- ¼ teaspoon black pepper
- 1 (3 1/2-pound) chicken
- 1 cup chopped onion
- ¼ teaspoon salt
- 3 bay leaves
- 8 cups torn kale (about 1 bunch)

Preheat oven to 350°. Trim fat from pork; sprinkle pork with black pepper. Pour 1 cup water into a shallow roasting pan. Place pork on a rack coated with cooking spray; place rack in pan. Bake at 350° for 1 hour and 15 minutes or until tender. Remove pork from bones; reserve bones. Shred meat int...

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Comments

Variations on Posole

- 1 (29-ounce) can white hominy, drained
- 1/2 teaspoon salt
- 1 (1 1/2-pound) pork shoulder steak or Boston Butt pork roast, trimmed
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- 2 dried New Mexican chiles
- 1/3 cup slivered radishes
- 1/3 cup chopped green onions
- 8 lime wedges
- 3/4 pound dried white corn hominy
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- 3/4 teaspoon ground cumin
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- 16 oz dried posole (soaked overnight before using)
- 4 c lower-sodium chicken broth or water, divided
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