Name: Holiday Pork Posole
Yield: Makes 16 servings
Ingredients: 4 medium onions, divided; 7 tablespoons canola oil or vegetable oil, divided; 4 tablespoons ancho chile powder,* divided; 2 tablespoons plus 2 teaspoons dried oregano (preferably Mexican), divided; 1 6-to 6 1/2-pound bone-in pork shoulder (Boston butt), cut into 4- to 5-inch pieces, some meat left on bone; 5 cups (or more) low-salt chicken broth; 4 7-ounce cans diced green chiles, drained; 5 large garlic cloves, minced; 4 teaspoons ground cumin; 4 15-ounce cans golden or white hominy, drained; 4 limes, each cut into 4 wedges; Thinly sliced green onion; Chopped fresh cilantro

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Holiday Pork PosoleSian Kennedy

The pork needs time to cook and chill, so be sure to begin this recipe at least one day ahead. Put out a platter of cornbread (homemade or purchased) along with the posole.

What to drink:

Sangria is typically a summer drink, but its great with this Latin-inspired menu—and its super-festive, too. Make a red wine sangria using Zinfandel or Tempranillo and citrus fruit. For non-wine drinkers, also offer chilled Mexican beer.

Recipe notes

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