- Pressure Cooker/Stovetop Pot (Essential for cooking the pork tígado and hominy)
- Large Dutch Oven or Heavy Soup Pot (Ideal for preparing broth and slow-cooking ingredients)
- Colander (For rinsing dried beans in a posole recipe variant)
- Whisk (Useful for evenly distributing seasonings when making the posole stock)
- Cutting Board and Knife (Necessary for preparing pork and other ingredients)
- Large Spatula or Wooden Spoon (To stir and serve the posole without scratching non-stick cookware)
- Mixing Bowls (For combining spices, marinating meat if applicable)
- Measuring Cups and Spoons (Ensure accurate measurements of water, broth, and seasonings)
- Digital Kitchen Scale (Optional for precise measurement when adjusting ingredient quantities)
- Blender (If using a variation that includes pureeing some ingredients)
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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