Lunch / Dinner
Posole Chili
This big batch makes for crowd-pleasing football-watching fare or Sunday supper.
Ingredients
Instructions
Toss together pork, 2 teaspoons salt, and black pepper in a large bowl. Heat oil in a large Dutch oven over medium-high heat. Add half of pork; cook, stirring occasionally, until browned, about 8 minutes. Remove from pot; let drain on paper towels. Repeat with remaining pork. Add onion and garlic to pot, and cook over medium-high heat, stirring frequently, until golden brown, 3 to 5 minutes. Add tomato paste, and cook, stirring frequently, for 2 minutes. Add pork, broth, tomatoes, chipotle peppers, cumin, oregano, bay leaf, and remaining 2 teaspoons salt, scraping browned bits from bottom of pot with a wooden spoon. Reduce heat to medium-low; cover and cook, stirring occasionally, until meat is tender, about 2 hours. Stir hominy and lime juice into pork mixture; cook for 20 minutes. Discard bay leaf. Serve with radish, lime, cabbage, crème fraîche, and oregano.