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Holiday Pork Posole

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Related tags
soups dairy free gluten free cinco de mayo lunch latin mexican
Photo: Epicurious


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Ingredients for 16 servings

4 medium onions, divided

7 tablespoons canola oil or vegetable oil, divided

4 tablespoons ancho chile powder,* divided

2 tablespoons plus 2 teaspoons dried oregano (preferably Mexican), divided

1 6-to 6 1/2-pound bone-in pork shoulder (Boston butt), cut into 4- to 5-inch pieces, some meat left on bone

5 cups (or more) low-salt chicken broth

4 7-ounce cans diced green chiles, drained

5 large garlic cloves, minced

4 teaspoons ground cumin

4 15-ounce cans golden or white hominy, drained

4 limes, each cut into 4 wedges

Thinly sliced green onion

Chopped fresh cilantro

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