8 cups low-sodium chicken broth
2 pounds boneless, country-style pork ribs
Salt and pepper
3 tablespoons vegetable oil
3 (15-ounce) cans white hominy, rinsed and drained well
2 onions, chopped
2 poblano peppers, diced
1 10oz can Hatch chilis, drained
1 tablespoon coriander
1 tablespoon cumin
2 teaspoons oregano
2 teaspoons paprika
1 teaspoon chili powder
5 garlic cloves, minced
1 tablespoon minced fresh oregano
1 tablespoon lime juice
BROWN PORK Pat pork dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Cook pork until well browned all over, about 10 minutes. Transfer pork to plate. Add hominy to now-empty pot and cook, stirring frequently, until fragrant and hominy begins to darken, 2 to 3 -minutes. Transfer hominy to medium bowl.
SIMMER BROTH Heat remaining oil in now-empty pot over medium heat until shimmering. Add onion and poblanos and cook until softened, about 5 minutes. Stir in Hatch chilis, garlic, coriander, cumin, paprika, and chili powder and cook until fragrant, about 30 seconds. Puree onion mixture in blender. Combine broth, pureed onion-spice mixture, pork, oregano, ½ teaspoon salt, and ½ teaspoon pepper in now-empty pot and bring to boil. Reduce heat to low and simmer, covered, until meat is tender, 1 to 1½ hours.
FINISH STEW Transfer pork to clean plate. Add hominy to pot and simmer, covered, until tender, about 30 minutes. Skim fat from broth. When meat is cool enough to handle, shred into bite-size pieces, discarding fat. Return pork to pot and cook until heated through, about 1 minute. Off heat, add lime juice. Season with salt and pepper. (Posole can be refrigerated in airtight container for 3 days.)