Classic Posole

Name: Classic Posole
Yield: 4 servings
Ingredients: 1 1 tablespoon ground cumin; 1 1 teaspoon garlic powder; 1 1 teaspoon smoked paprika; 1 1 2-pound boneless pork shoulder (Boston butt); 1 Kosher salt and freshly ground black pepper; 1 1/2 red onion, sliced; 1 1/4 cup vegetable oil; 1 1/2 red onion, chopped; 1 3 garlic cloves, minced; 1 2 plum tomatoes, diced; 1 6 cups low-salt chicken broth; 1 1 28-ounce can undrained pinto beans; 1 1 28-ounce can white hominy, drained; 1 1 28-ounce can diced tomatoes with juices, puréed in blender until smooth; 1 1 tablespoon oregano (preferably Mexican); 1 2 teaspoons ground cumin; 1 Kosher salt and freshly ground black pepper; 1 Shredded mild cheddar; 1 Chopped fresh cilantro; 1 Lime wedges; 1 Flour tortillas; 1 Ingredient info: Smoked paprika and hominy are sold in most supermarkets.

From the kitchen of Carly

Slow-roasted pork shoulder falls into tender shreds after hours in a low oven, perfumed with cumin, smoked paprika, and garlic. Simmer it with tomatoes and onions for a deeply savory posole that tastes even better the next day.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon ground cumin
11 teaspoon garlic powder
11 teaspoon smoked paprika
11 2-pound boneless pork shoulder (Boston butt)
1Kosher salt and freshly ground black pepper
11/2 red onion, sliced
11/4 cup vegetable oil
11/2 red onion, chopped
13 garlic cloves, minced
12 plum tomatoes, diced
16 cups low-salt chicken broth
11 28-ounce can undrained pinto beans
11 28-ounce can white hominy, drained
11 28-ounce can diced tomatoes with juices, puréed in blender until smooth
11 tablespoon oregano (preferably Mexican)
12 teaspoons ground cumin
1Kosher salt and freshly ground black pepper
1Shredded mild cheddar
1Chopped fresh cilantro
1Lime wedges
1Flour tortillas
1Ingredient info: Smoked paprika and hominy are sold in most supermarkets.

Instructions

Preheat oven to 275°. Line a small roasting pan with foil. Mix cumin, garlic powder, and smoked paprika in a small bowl. Rub spice mix all over pork. Sprinkle with salt and pepper. Place pork in pan and cover with sliced onion. Pour 1/2 cup water in the bottom of pan. Cover pan tightly with foil and roast until meat is very tender, 5-6 hours. Let pork rest until cool enough to handle.
Using 2 forks, shred pork into bite-size pieces. Skim fat from juices in roasting pan; reserve meat. DO AHEAD: Can be made 2 days ahead. Cover and chill pork and juices separately.
Heat oil in a large pot over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add the diced fresh tomatoes and stir until softened, about 2 minutes longer. Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 30 minutes.
Add reserved pork to posole. Simmer uncovered 30 minutes longer for flavors to meld. Season to taste with salt and pepper, adding reserved juices from roast pork, if desired. Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges, and serve with flour tortillas.