This recipe is from Food and Wine, which dubbed it “Holiday Pork Posole.” But it’s a great dish for any chilly day. Note that you’ll want to cook the pork shoulder the day before you make the soup.
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
Preheat oven to 350 degrees. Thinly slice 2 onions. Heat 4 tablespoons 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 chile powder and 1 tablespoon plus 1 teaspoon oregano; stir to coat. Sprinkle pork with salt and add to pot. Add 5 cups 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 3 tablespoons 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 chile powder, remaining 1 tablespoon plus 1 teaspoon oregano, diced chiles, 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 flavors to blend, adding more broth to thin, if desired.
Ladle posole into bowls. Garnish with lime wedges, green onion and cilantro. Serves 9.