| This recipe is liked by 0 person(s). |
Holiday Pork Posole
Nb persons: 16
Yield:
Preparation time:
Total time:
Source: Bon Appetit Dec. 2008
| 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 along with the posole. | |
| 4 medium | onions, divided |
| 7 Tb. | canola oil, divided |
| 4 Tb. | ancho chile powder, divided |
| 2 Tb. + 2 tsp. | dried oregano, (preferably Mexican), divided |
| 1 (6-6 1/2) lb. | bone-in pork shoulder (Boston butt), cut into 4-5" pieces, some meat left on bone |
| 5 c.+ | chicken broth |
| 4 (7 oz.) cans | diced green chilies, drained |
| 5 large | garlic cloves, minced |
| 4 tsp. | ground cumin |
| 4 (15 oz.) cans | golden or white hominy, drained |
| 4 | limes, each cut into 4 wedges |
| thinly sliced green onion | |
| chopped fresh cilantro | |
1. Preheat oven to 350 degrees. Thinly slice 2 onions. Heat 4 Tb. oil in heavy large ovenproof pot over medium-high heat. Add sliced onions to pot and saute until onions begin to soften, about 3 minutes. Add 1 Tb. + 1 tsp. Ancho chile powder and 1 Tb. + 1 tsp. oregano; stir to coat. Sprinkle pork with salt and add to pot. Add 5 cups broth. Bring to boil. Cover and transfer to oven.
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 coer and keep chilled overnight.
3. Discard fat from top of chilled juices; reserve juices. Chop pork into 1/2" cubes, discarding excess fat. Thinly slice remaining 2 onions. Heat remaining 3 Tb. oil in heavy large pot over medium-high heat. Add onions; saute until soft, stirring often, about 7 minutes. Add remaining 2 Tb. + 2 tsp. ancho chile powder, remaining 1 Tb. + 1 tsp. 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.
4. Lade posole into bowls. Garnish iwth lime wedges, green onion, and cilantro.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe