Holiday Pork Posole

Name: Holiday Pork Posole
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 whole medium onions, divided; 7 tablespoons canola oil or vegetable oil, divided; 4 tablespoons ancho chile powder,* divided; 2 tablespoons dried oregano (preferably Mexican), divided; 1 piece bone-in pork shoulder; 5 cups low-salt chicken broth; 4 cans diced green chiles, drained; 5 cloves large garlic cloves, minced; 4 teaspoons ground cumin; 4 cans golden or white hominy, drained; 4 whole limes; 1 cup green onion; 1 cup fresh cilantro

A hearty Mexican stew featuring tender braised pork shoulder, hominy, and rich ancho chile broth. This traditional posole is garnished with fresh lime, green onions, and cilantro for a festive holiday meal.

8 servings

3 hr 5 min

Published October 4, 2025

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Ingredients

•4 whole medium onions, divided
•7 tablespoons canola oil or vegetable oil, divided
•4 tablespoons ancho chile powder,* divided
•2 tablespoons dried oregano (preferably Mexican), divided
•1 piece bone-in pork shoulder
•5 cups low-salt chicken broth
•4 cans diced green chiles, drained
•5 cloves large garlic cloves, minced
•4 teaspoons ground cumin
•4 cans golden or white hominy, drained
•4 whole limes
•1 cup green onion
•1 cup fresh cilantro

Cooking Instructions

1.
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.
15 min
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 cover and keep chilled overnight.
120 min
3.
Discard fat from top of chilled juices; reserve juices. Chop pork into 1/2-inch cubes, 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 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.
45 min
4.
Ladle posole into bowls. Garnish with lime wedges, green onion, and cilantro.
5 min
5.
Available in the spice section of many supermarkets and at Latin markets.

Ingredients

•4 whole medium onions, divided

•7 tablespoons canola oil or vegetable oil, divided

•4 tablespoons ancho chile powder,* divided

•2 tablespoons dried oregano (preferably Mexican), divided

•1 piece bone-in pork shoulder

•5 cups low-salt chicken broth

•4 cans diced green chiles, drained

•5 cloves large garlic cloves, minced

•4 teaspoons ground cumin

•4 cans golden or white hominy, drained

•4 whole limes

•1 cup green onion

•1 cup fresh cilantro

Cooking Instructions

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.

15 min

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 cover and keep chilled overnight.

120 min

Discard fat from top of chilled juices; reserve juices. Chop pork into 1/2-inch cubes, 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 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.

45 min

Ladle posole into bowls. Garnish with lime wedges, green onion, and cilantro.

5 min

Available in the spice section of many supermarkets and at Latin markets.