Serves 6

Look for a mix of mild green chili peppers such as cubanelle, Anaheim, poblano, and banana.

3 tablespoons canola oil
3 large onions, chopped
6 cloves garlic, thinly sliced
5 mild green chili peppers, such as cubanelle and
poblano, cored, seeded, and chopped
½ to 1 jalapeno, cored,
seeded, and finely chopped
2 tablespoons dried oregano
1 cinnamon stick
teaspoons kosher salt, or more to taste
Black pepper, to taste
1 pound pork butt
(shoulder)
About 10 cups water
1 large can (29 ounces) or
2 cans (15 ounces each) hominy, rinsed and drained
1 bunch fresh cilantro
4 radishes, thinly sliced
1 lime, cut into wedges

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1. In a large flameproof casserole over medium heat, heat the oil. Add the onions, garlic, peppers, jalapeno, oregano, cinnamon stick, salt, and black pepper. Cook, stirring occasionally, for 8 minutes or until the vegetables soften.

2. Add the pork and water. There should be enough water to cover the vegetables by at least 2 inches. Bring to a boil, lower the heat to medium, and partially cover the pan, Simmer for 1½ to 2 hours or until the pork is very tender.

3. Remove the pork from the pot and cool slightly. Shred or cut the pork into bite-size chunks and return to the pot. Discard the cinnamon stick.

4. Add the hominy to the soup and bring to a boil. Simmer gently for 30 minutes. Taste for seasoning, adding more salt, if you like.

5. Ladle the posole into large shallow bowls. Garnish with cilantro, radishes, and lime. Adapted from 51 Lincoln