Holiday Pork Posole

Name: Holiday Pork Posole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 4 Tbsps ancho chile powder,* divided; 3 kilograms bone-in pork shoulder (Boston butt), cut into 4- to 5-inch pieces, some meat left on bone; 16 servings Chopped fresh cilantro; 5 larges garlic cloves, minced; 2 kilograms golden or white hominy, drained; 794 grams diced green chiles, drained; 16 servings Thinly sliced green onion; 4 teaspoons ground cumin; 4 limes, each cut into 4 wedges; 1 liters (or more) low-salt chicken broth; 4 mediums onions, divided; 2 Tbsps dried oregano (preferably Mexican), divided; 7 Tbsps canola oil or vegetable oil, divided

Holiday Pork Posole might be just the hor d'oeuvre you are searching for. This recipe serves 16. One portion of this dish contains approximately 24g of protein, 15g of fat, and a total of 306 calories. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up ancho chile powder, pork shoulder, oregano, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

Preheat oven to 350°F. Thinly slice 2 onions.

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Onion

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Oven

Heat 4 tablespoons oil in heavy largeovenproof pot over medium-high heat.

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Cooking Oil

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Pot

Addsliced onions to pot and sauté until onionsbegin to soften, about 3 minutes.

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Onion

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Pot

Add 1tablespoon plus 1 teaspoon ancho chilepowder and 1 tablespoon plus 1 teaspoonoregano; stir to coat.

Sprinkle pork with saltand add to pot.

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Pork

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Pot

Add 5 cups broth. Bring toboil. Cover and transfer to oven.

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Broth

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Oven

Braise pork until tender enough toshred easily, about 2 hours. Using slottedspoon, transfer pork to large bowl.

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Pork

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Bowl

Pourjuices into another large bowl. Refrigerateseparately uncovered until cool, then coverand keep chilled overnight.

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Bowl

Discard fat from top of chilled juices;reserve juices. Chop pork into 1/2-inchcubes, discarding excess fat. Thinly sliceremaining 2 onions.

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Onion

Pork

Heat remaining 3tablespoons oil in heavy large pot overmedium-high heat.

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Cooking Oil

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Pot

Add onions; sauté untilsoft, stirring often, about 7 minutes.

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Onion

Addremaining 2 tablespoons plus 2 teaspoonsancho chile powder, remaining 1 tablespoonplus 1 teaspoon oregano, diced chiles,garlic, and cumin; stir 30 seconds.

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Chili Powder

Oregano

Chili Pepper

Garlic

Cumin

Addpork, reserved juices, and hominy. Bringto boil; reduce heat to low. Cover with lidslightly ajar and simmer 30 minutes toallow flavors to blend, adding more brothto thin, if desired. DO AHEAD: Can be made1 day ahead. Cool slightly. Chill uncovereduntil cool. Cover and keep chilled. Rewarmbefore continuing.

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Hominy

Ladle posole into bowls.

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Bowl

Ladle

Garnish withlime wedges, green onion, and cilantro.

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Green Onions

Cilantro

* Available in the spice section of manysupermarkets and at Latin markets.

Sangria is typically asummer drink, but it’s great with this Latin-inspiredmenu—and it’s super-festive, too.Make a red wine sangria using Zinfandel orTempranillo and citrus fruit. For non-winedrinkers, also offer chilled Mexican beer.

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Citrus Fruit