- 4 pounds pork butt, cut into 1 1/2-inch cubes
- 1 head of garlic, halved crosswise
- 1 onion, quartered
- 10 cups water
- Two 28-ounce cans hominy, drained and rinsed
- 2 tablespoons dried oregano
- 1/2 teaspoon cayenne pepper
- Kosher salt and freshly ground pepper
- Chopped cilantro, chopped red onion, chopped jalapeño and lime wedges, for serving
How to make this recipe
- In a large soup pot, bring the pork, garlic, onion and water to a simmer. Cover and cook over low heat until the pork is very tender, about 2 hours.
- Transfer the pork to a large bowl. Strain the broth into the bowl; discard the garlic and onion. Return the pork and broth to the pot and skim any fat from the broth. Stir in the hominy, oregano and cayenne and season the broth with salt and pepper. Bring to a simmer. Ladle the posole into bowls. Pass with the cilantro, red onion, jalapeño and lime wedges at the table.
The posole can be refrigerated for up to 3 days.