This rich-tasting stew is ideal to warm things up on a cold night.

Serves: 6Hands-on: 30 minutesTotal: 8 hours 30 minutesDifficulty: Medium

Serves: 6


  • 8 large, dried New Mexican red chilies
  • 1 1⁄2 quarts chicken stock, divided
  • 3 cloves garlic, peeled and minced
  • 2 Tbsp. lime juice
  • 1 Tbsp. ground cumin
  • 1 Tbsp. oregano
  • 2 lbs. boneless pork loin, cubed
  • 3⁄4 cup all-purpose flour
  • 1 tsp. canola oil
  • 1 large onion, peeled and sliced
  • 40 oz. canned hominy
  • 1⁄2 cup chopped cilantro


  • Seed the chilies, reserving the seeds. In a dry, hot frying pan, heat the chilies until warmed through and fragrant. Do not burn or brown them. Place the chilies and seeds in a medium pot with 1 quart stock, garlic, lime juice, cumin, and oregano. Bring to a boil and continue to boil for 20 minutes.
  • Meanwhile, in a plastic bag, toss the cubed pork with the flour to coat. Heat the oil in a large nonstick skillet and brown the meat on all sides. Add the onions and cook about 5 minutes or until the onions are soft.
  • Pour the unused stock, hominy, cilantro, and the onion and pork mixture into a 4-quart slow cooker.
  • Strain the chili-stock mixture through a mesh sieve into the slow cooker insert, mashing down with a wooden spoon to press out the pulp and juice. Discard the seeds and remaining solids.
  • Cook on low for 8 hours.