Name: Holiday Pork Posole
Yield: makes 16 Servings
Ingredients: 4 medium onions, divided; 7 tablespoons canola oil or vegetable oil, divided; 4 tablespoons ancho chile powder; 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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