4 pounds pork butt, cut into 1-1/2 inch cubes

1 head garlic, halved crosswise

1 onion, quartered

10 cups water

two 28 ounce cans hominy, drained and rinsed

2 tablespoons dried oregano

½ teaspoon cayenne pepper

kosher salt and freshly ground black pepper

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


1.   In a large soup pot, bring pork, onion, garlic 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 onion and garlic.  Return the pork and broth to the pot and skim off any fat from the broth.  Stir in the hominy, oregano and cayenne and season the broth with salt and pepper.  Bring to a simmer.

3.  Ladle soup into bowls and serve with the cilantro, red onion, jalapeno and lime wedges at the table.

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

from Ethan Stowell, Food and Wine Magazine

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