Simple Pork Posole

Ingredients:

4 pounds pork butt, cut into 1 ½ inch cubes

1 head of garlic, halved crosswise

1 onion, quartered

10 cups of water

Two 28 ounce cans hominy, drained and rinsed

2 tablespoons dried oregano

½ teaspoon cayenne pepper

Kosher salt and freshly ground pepper

Chopped cilantro, chopped red onion, chopped jalapeno, lime wedges, for serving

Directions:

Brown pork in oil. 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 to 3 hours.

Transfer the pork to a large 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.

Tips:

MAKE AHEAD: The posole can be refrigerated for up to 3 days. 

This is a great soup for serving a crowd. It’s hearty, flavorful and fun to serve with all the condiments.