Recipe: Braised Pork Breakfast Posole + C Squared Ciders Nona

Cocktails have long been a brunchtime tradition, with sharp, bubbly flavors cutting through rich brunch dishes. But cider is a natural pairing for the mid-morning meal, with dry, fizzy versions as easy replacement for sparkling wine and sweeter ones that kick start the day. 

Earthy, deep chile flavors meet tender, braised pork in this classic weekend morning posole recipe from Chef Brandon Muncy of Denver’s Rackhouse Pub. A pair of lightly fried eggs, creamy avocado, and fresh herbs top a big bowl that’s great paired with C Squared Ciders’ semi-sweet Nona. Bright, light and just a bit bittersweet, the cider is an easy drinking segue to the day. 

Braised Pork Posole with Eggs 
Serves 10 

FOR PORK 
2 pounds pork shoulder, trimmed and cut into small pieces 
3 tablespoons salt 
1 tablespoon black pepper 
2 tablespoons coriander seeds 
1 yellow onion, medium diced 
5 cloves garlic, rough chopped 
4 cups chicken stock 
2 cups water 

FOR CHILE PASTE 
¾ cup dried árbol chiles, seeded and stemmed 
6-7 dried ancho chiles, seeded and stemmed 

FOR POSOLE 
2 tablespoons oil 
2 jalapeños, seeded and small diced 
1 yellow onion, small diced 
4 cloves garlic, chopped 
1 poblano pepper, seeded and small diced 
4 cups pork braising liquid 
1 #10 can (roughly 100 ounces) of Mexican-style hominy 
3 tablespoons chile powder 
4 tablespoons salt 
1 tablespoon black pepper 
1 teaspoon cayenne pepper 
1 tablespoon dried Mexican oregano 

FOR TOPPING 
2 tablespoons cilantro, chopped 
2 tablespoons lime juice 
1 avocado, sliced 
2 eggs per serving 

Season pork with salt, black pepper and coriander. Sear all sides on high heat until browned. Transfer pork, onions and garlic into pot, cover with chicken stock and water. Cover and put in oven for 6 hours at 200˚ F. Let cool, reserve 4 cups of braising liquid then shred pork with hands or forks. 

Soak árbol and ancho chiles in 4 cups of 200˚ F water for 25 minutes. In blender, purée chiles and remaining water into a paste.   

For the posole, add oil to pan on medium heat, add jalapeños, onion, garlic and poblano pepper and sweat for 10 minutes until onions are translucent. Add pork braising liquid, reduce heat and simmer. Drain hominy and add to pan. Season with chile powder, salt, black pepper, cayenne pepper, Mexican oregano and chile paste. Cover and simmer for 1 hour, stirring occasionally. Add shredded pork and simmer for 10 minutes.  

Cook 2 eggs over easy per serving and portion posole into bowls. Top with eggs, cilantro, lime and avocado. 

This recipe originally ran in Volume 5 of Cidercraft Magazine. For the full article and more like it, click here.