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Mexican posole is typically a cheap, thick, hearty soup made with hominy (chewy dried corn kernels with the hull and germ removed). For his version, chef Ethan Stowell slow-simmers chunks of pork butt in water with onion and garlic to create a dish that's appealingly brothy. The array of fun, flavorful condimentsjalapeño, onion, cilantro and lime wedgesis key to the dish.