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Ingredients

• 4 pounds  pork butt, cut into 1 1/2-inch cubes
• 1 head  garlic, halved crosswise
• 1   onion, quartered
• 10 cups  water
• 2 28-ounce  cans hominy, drained and rinsed
• 2 tablespoons  dried oregano
• 1/2 teaspoon  cayenne pepper
•   Kosher salt and freshly ground pepper
•   Chopped cilantro, chopped red onion, chopped jalapeno, and lime wedges, for serving

Description

Mexican Posole Is Typically A Thick, Hearty Soup Made With Hominy (chewy Dried Corn Kernels With The Hull And Germ Removed). For His Version, Ethan Stowell Slow-simmers Chunks Of Pork Butt In Water With Onion And Garlic To Create A Dish That's Appeali

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