Simple Pork Posole
Recipe from Food & Wine

Mexican posole is typically a thick, hearty soup made with hominy (chewy dried corn kernels with the hull and germ removed). For his version, Ethan Stowell slow-simmers chunks of pork butt in water with onion and garlic to create a dish that's appealingly brothy. He likes to make it with chicharrones (fried pork rinds) and pig's feet, hard-to-find ingredients that are omitted in the recipe here. The array of fun, potently flavorful condiments -- jalapeno, onion, cilantro, and lime wedges -- is key to the dish.


Kana Okada

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Servings: 8
Prep Time: 2 hrs 10 mins
Total Time: 2 hrs 30 mins
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Ingredients
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    4   pounds 
    pork butt, cut into 1 1/2-inch cubes
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    1   head 
    garlic, halved crosswise
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    1   
    onion, quartered
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    10   cups 
    water
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    2  28  ounce cans 
    hominy, drained and rinsed
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    2   tablespoons 
    dried oregano
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    1/2  teaspoon 
    cayenne pepper
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    Kosher salt and freshly ground pepper
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    Chopped cilantro, chopped red onion, chopped jalapeno, and lime wedges, for serving

Directions
1.
In a large soup pot, bring the pork, garlic, onion, and water to a simmer. Cover and cook over low heat until the pork is very tender, about 2 hours.
2.
Transfer the pork to a large bowl. Strain the broth into the bowl; discard the garlic and onion. Return the pork and broth to the pot and skim any fat from the broth. Stir in the hominy, oregano, and cayenne and season the broth with salt and pepper. Bring to a simmer. Ladle the posole into bowls. Pass with the cilantro, red onion,jalapeno, and lime wedges at the table.
MAKE AHEAD

1.
The posole can be refrigerated for up to 3 days.
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