I have way more recipes to post than I can manage to find time for so this little gem from last fall has just been sitting in iPhoto for months. It is chilly and super windy this afternoon, and we are bundled up inside with the heat back on and contemplating a glass of bourbon in front of the fire this evening. So, although it is really more of a winter recipe, it seems like a good time to post it.
Posole is one of those things that I had never heard of before I moved to New Mexico, and now I crave it. It is a thick stew with hominy, pork and green chile. I like to top it with shredded cabbage, radishes, cilantro and fresh lime juice so it feels like a stew + salad.
This recipe makes a huge amount (16 servings). It is great for a holiday party or a big gathering, but you could always reduce it. It made enough for a week's worth of meals for us plus a couple of containers in the freezer.
I can find frozen posole (hominy) at any grocery store in New Mexico. If you don't see it in your frozen section, I believe you can buy it canned in other parts of the country. If you buy it canned, it won't take as long to cook or nearly as much stock because it will be pre-cooked. This recipe assumes you are starting with uncooked posole so adjust accordingly.
Adapted slightly from here
7 tablespoons canola oil or vegetable oil, divided
4 tablespoons ancho chile powder, divided
2 tablespoons plus 2 teaspoons dried oregano (preferably Mexican), divided
1 6-to 6 1/2-pound bone-in pork shoulder (Boston butt), cut into 4- to 5-inch pieces, some meat left on bone
1 gallon (4 quarts) chicken stock
4 cups diced roasted New Mexican green chile (you can use canned if needed)
5 large garlic cloves, minced
4 teaspoons ground cumin
2 pounds (32 ounces) hominy
1/2 head cabbage, thinly shredded
4 limes, each cut into 4 wedges
Thinly sliced green onion
Chopped fresh cilantro
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; stir to coat. Sprinkle pork with salt and add to pot. Add 5 cups broth. Bring to boil. Cover and transfer to oven. Braise pork until tender enough to shred easily, about 2 hours.
Add hominy and remaining stock to a large pot. Bring to a boil and reduce to a simmer. Simmer until hominy is begins to soften, adding more stock if needed as hominy absorbs liquid, approximately 3 hours. (This could also be done easily in the slow cooker.)
After pork is tender, using slotted spoon, transfer pork to large bowl. Pour juices into another large bowl. Refrigerate separately uncovered until cool. Discard fat from top of chilled juices; reserve juices. Shred pork, discarding excess fat.
Thinly slice remaining 2 onions. Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until soft, stirring often, about 7 minutes. Add remaining 2 tablespoons plus 2 teaspoons ancho chile powder, remaining 1 tablespoon plus 1 teaspoon oregano, diced green chiles, garlic, and cumin; stir 30 seconds. Add pork, reserved juices, hominy and cooking liquid. Bring to boil; reduce heat to low. Cover with lid slightly ajar and simmer 30 minutes to allow flavors to blend, adding more stock to thin, if desired.
Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm before continuing.
Garnish with cabbage, lime wedges, green onion, and cilantro.