Holiday Pork Posole

Ingredients for Holiday Pork Posole

• 4 medium onions, divided

• 110ml canola oil or vegetable oil, divided

• 4 tablespoons ancho chilli powder,* divided

• 2 tablespoons plus 2 teaspoons dried oregano (preferably Mexican), divided

• 1 6-to 2.9kg bone-in pork shoulder (Boston butt), cut into 4- to 5-inch pieces, some meat left on bone

• 1200ml (or more) low-salt chicken broth

• 4 200g cans diced green chillies, drained

• 5 large garlic cloves, minced

• 4 teaspoons ground cumin

• 4 425g cans golden or white hominy, drained

• 4 limes, each cut into 4 wedges

• Thinly sliced spring onion

• Chopped fresh coriander

Preheat oven to 177°C. Thinly slice 2 onions. Heat 60ml 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 chilli powder and 1 tablespoon plus 1 teaspoon oregano; stir to coat. Sprinkle pork with salt and add to pot. Add 1200ml broth. Bring to boil. Cover and transfer to oven.

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.

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 45ml 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 chilli powder, remaining 1 tablespoon plus 1 teaspoon oregano, diced chillies, 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 flavours 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.

Ladle posole into bowls. Garnish with lime wedges, spring onion, and coriander.

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

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