Name: Red Posole with Pork
Yield: 6 servings
Ingredients: 3 pounds pork shoulder (Boston butt); 1 large white onion, halved through root end, plus chopped for serving; 2 heads of garlic, halved crosswise; 1 bay leaf; 3 whole cloves; 10 guajillo chiles, ribs and seeds removed; 6 dried chiles de árbol, ribs and seeds removed; Kosher salt; 3 15-ounce cans white hominy, rinsed; Thinly sliced cabbage, thinly sliced radishes, dried oregano, and lime wedges (for serving)

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Peden + Munk

If you’ve never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig’s head called for in many traditional versions), and most of the process is hands-off.

Recipe notes