Food and Wine magazine publishes a recipe for simple pork posole on its website, FoodAndWine.com. The recipe involves slow-cooking cubed pork butt in water along with aromatic vegetables and seasonings to create a hearty soup.
Cut 4 pounds of pork butt into 1.5-inch cubes. Cut one head of garlic in half crosswise, and cut an onion into quarters. Add 10 cups of water to a large soup pot along with the cubed pork butt, the garlic and the onion. Bring the pot to a simmer and cover. Cook over low heat for about 2 hours or until the pork is tender and soft.
Once the pork becomes tender, transfer it to a large bowl and set aside. Pour the broth through a strainer into the bowl with the pork and discard the garlic and onion. Pour both the pork and broth back into the soup pot, and skim any fat that rises to the surface. Add two 28-ounce cans of hominy corn kernels, 2 tablespoons of dried oregano and 1/2 teaspoon of cayenne pepper to the broth and stir. Season the broth to taste with kosher salt and freshly ground black pepper, and bring it back to a simmer.
Serve the pork posole in individual bowls alongside chopped cilantro, diced red onion, seeded and chopped jalape?o peppers, and lime wedges if desired.