Posole

Ingredients

3-1/2 to 4 pounds	boneless pork butt, trimmed cut into 2 inch cubes
6 cups	chicken stock
28 ounce	can whole tomatoes, drained and diced
4 medium	onions, chopped
2 cloves	garlic, minced
1 tablespoon	dried Mexican oregano
1 small can	chipotle pepper in adobo with sauce, minced Peppercorns Options India Tree Coarse Sea Salt and Tellicherry Peppercorns Price: $8.99 Stainless-Steel Electric Salt and Pepper Mill Price: $35.96 MIU Stainless-Steel & Acrylic Mill Price: $11.66 PepperMate Mills Price: $39.99 View More
2 teaspoons	kosher salt salt Options Berard Olive Wood Salt Keeper Price: $49.95 Le Creuset Salt & Pepper Shaker Set Price: $24.95 Le Creuset Salt Crock Price: $29.95 Himalayan Pink Salt Price: $12.99 View More
1/2 teaspoon	ground black pepper Peppercorns Options India Tree Coarse Sea Salt and Tellicherry Peppercorns Price: $8.99 Stainless-Steel Electric Salt and Pepper Mill Price: $35.96 MIU Stainless-Steel & Acrylic Mill Price: $11.66 PepperMate Mills Price: $39.99 View More
15-1/2 ounces	can hominy, drained
1 bunch	spinach, stemmed and chopped
2 tablespoons	lime juice
1/2 cup	scallions, chopped

Cooking Instructions

Preheat the oven to 325 F. In a large, oven-proof, stock pot or Dutch oven combine pork and stock and heat over medium heat. Bring to a boil, reduce heat, and simmer for 30 minutes. Add tomatoes, onions, garlic, oregano, chipotle in adobo sauce, salt and pepper. Bring to a boil, remove from the heat, cover, and place in the oven. Braise for 2 hours.

Remove the pot from the oven, add hominy. Place pot over medium heat and simmer for 20 minutes. Stir in kale and lime juice and simmer for 2 minutes. Top soup with chopped scallions and serve.