{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Pork posole",
 "description": "A red-chile pork, hominy and pinto bean dinner, braised low in the oven until the shoulder falls apart, with a crunchy cabbage and lime topping.",
 "recipeYield": "8 servings",
 "totalTime": "PT4H",
 "recipeIngredient": [
  "1½ lb boneless pork shoulder, trimmed and cut into 2-inch chunks",
  "4 dried guajillo chiles (about 1 oz)",
  "3 dried ancho chiles (about 1½ oz)",
  "1 large onion, chopped",
  "6 cloves garlic, peeled",
  "2 tsp ground cumin",
  "1 tbsp dried oregano",
  "½ tsp salt",
  "6 cups low-sodium chicken broth",
  "2 cans (25 oz each) white hominy, drained and rinsed",
  "2 cans (15 oz each) no-salt-added pinto beans, drained and rinsed",
  "2 cups shredded green cabbage, to serve",
  "6 radishes, sliced, to serve",
  "½ cup chopped fresh cilantro, to serve",
  "2 limes, cut in wedges, to serve",
  "2 bay leaves",
  "2 cups water, plus boiling water for the chiles"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 300 °F with a rack in the lower third. Snap the stems off the chiles and shake out the seeds. Put the chiles in a bowl, cover with boiling water, set a plate on top to keep them under, and soak 30 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "Meanwhile, put the pork, onion, garlic, cumin, oregano, bay leaves and salt in a Dutch oven. There is no searing, to save a pan: the chile sauce brings the colour and the oven does the rest."
  },
  {
   "@type": "HowToStep",
   "text": "Blend the soaked chiles with 1 cup of their soaking water until smooth. Press the sauce through a sieve into the pot and throw away the skins. Add the broth and 2 cups of water and stir."
  },
  {
   "@type": "HowToStep",
   "text": "Cover and bring to a simmer on the stove. Move the pot to the oven and braise 2½ to 3 hours, until a fork pulls the pork apart with no pushing and the thickest chunk reads at least 145 °F. Oven heat is the same at 5,300 ft, but simmered meat takes about a quarter longer here, so plan on the long end."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the hominy and the pinto beans, cover again, and cook 30 more minutes. The lid and pot are 300 °F, so use a mitt for everything above the rim."
  },
  {
   "@type": "HowToStep",
   "text": "Lift out the bay leaves. Break the biggest pork chunks up with two forks and skim off any pools of fat. Taste, and add salt if it needs it."
  },
  {
   "@type": "HowToStep",
   "text": "Ladle into bowls. Top with the cabbage, radishes and cilantro, and squeeze a lime wedge over each."
  },
  {
   "@type": "HowToStep",
   "text": "Cool the pot, without toppings, in shallow containers for no more than 2 hours, then refrigerate up to 4 days or freeze up to 3 months. Reheat to a boil."
  }
 ],
 "recipeCategory": "Dinner",
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 8",
  "calories": "341 kcal",
  "proteinContent": "26.3 g",
  "carbohydrateContent": "42.4 g",
  "fatContent": "8.2 g",
  "saturatedFatContent": "2.4 g",
  "sugarContent": "at least 4.9 g (2 rows carry no value)",
  "sodiumContent": "551 mg",
  "fiberContent": "11.0 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/pork-posole.jpg",
 "imageAlt": "Red pork posole with hominy, topped with shredded cabbage, radish, cilantro and lime, in a bowl",
 "url": "https://asharedpalate.com/pork-posole"
}