Holiday Pork Posole

Ingredients

• 4 tablespoons ancho chile powder divided
• 6 pound boston butt pork shoulder bone-in cut into 4- to 5-inch pieces, some meat left on bone (Boston butt)
• 16 servings cilantro leaves fresh chopped
• 5 large garlic cloves minced
• 60 ounce golden white drained canned
• 28 ounce chiles diced green drained canned
• 16 servings green onion thinly sliced
• 4 teaspoons ground cumin 
• 4  limes cut into 4 wedges
• 5 cups low-salt chicken broth ()
• 4 medium onions divided
• 2 tablespoons oregano dried divided (preferably Mexican)
• 7 tablespoons vegetable oil divided

Equipment

• bowl
• ladle
• oven
• pot

Directions

1. Preheat oven to 350°F. Thinly slice 2 onions.
2. Heat 4 tablespoons oil in heavy largeovenproof pot over medium-high heat.
3. Addsliced onions to pot and sauté until onionsbegin to soften, about 3 minutes.
4. Add 1tablespoon plus 1 teaspoon ancho chilepowder and 1 tablespoon plus 1 teaspoonoregano; stir to coat.
5. Sprinkle pork with saltand add to pot.
6. Add 5 cups broth. Bring toboil. Cover and transfer to oven.
7. Braise pork until tender enough toshred easily, about 2 hours. Using slottedspoon, transfer pork to large bowl.
8. Pourjuices into another large bowl. Refrigerateseparately uncovered until cool, then coverand keep chilled overnight.
9. Discard fat from top of chilled juices;reserve juices. Chop pork into 1/2-inchcubes, discarding excess fat. Thinly sliceremaining 2 onions.
10. Heat remaining 3tablespoons oil in heavy large pot overmedium-high heat.
11. Add onions; sauté untilsoft, stirring often, about 7 minutes.
12. Addremaining 2 tablespoons plus 2 teaspoonsancho chile powder, remaining 1 tablespoonplus 1 teaspoon oregano, diced chiles,garlic, and cumin; stir 30 seconds.
13. 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.
14. Ladle posole into bowls.
15. Garnish withlime wedges, green onion, and cilantro.
16. * Available in the spice section of manysupermarkets and at Latin markets.
17. 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.