This big ole batch of Posole Chili is perfect for crowd-pleasing football-watching fare.
Makes 14 cups
- 2 pounds boneless pork shoulder, cut into 1½-inch pieces
- 4 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 cups chopped yellow onion
- 4 cloves garlic, chopped
- 1 (6-ounce) can tomato paste
- ¼ cup canned chopped chipotle pepper in sauce
- 1 tablespoon ground cumin
- 2 teaspoons chopped fresh oregano
- 1 bay leaf
- 2 (32-ounce) containers low-sodium chicken broth
- 1 (28-ounce) can fire-roasted diced tomatoes
- ¼ cup fresh lime juice
- 2 (15.5-ounce) can white hominy, drained
- Sliced radishes, lime wedges, chopped red cabbage, guacamole, and fresh oregano, to serve
- In a large bowl, toss pork with 2 teaspoons salt and pepper.
- In a large Dutch oven, heat oil over medium-high heat. Add half of the pork to pan; cook, stirring occasionally, until browned, about 8 minutes. Remove pork, and repeat with remaining half. Remove from pan, and let drain on paper towels.
- Add onion and garlic to pan, and cook, stirring frequently, until golden brown, 3 to 5 minutes. Add tomato paste, and cook for 2 minutes more. Add pork, chipotle, cumin, oregano, bay leaf, broth, tomatoes, and remaining 2 teaspoons of salt, scraping browned bits from bottom of pan with a wooden spoon.
- Reduce heat to medium-low, cover and cook, stirring occasionally, until meat is tender, about 2 hours. Stir in lime juice and hominy; cook for 20 minutes more. Discard bay leaf. Serve with radishes, lime wedges, cabbage, guacamole, and oregano, if desired.