Slow Cooker Posole
This traditional stew from Mexico is made with dried New Mexican chiles and hominy (dried corn kernels). The chiles and hominy can be found in the international food aisle of many grocery stores, in Latin markets, or online.
Serves: 6Hands-on: 20 minutesTotal: 8 hours 40 minutesDifficulty: Medium
- 8 large dried New Mexican red chilies, seeded with seeds reserved
- 1 1⁄2 quarts chicken broth
- 3 cloves garlic, minced
- 2 Tbsp. lime juice
- 1 Tbsp. ground cumin
- 1 Tbsp. oregano
- 1 boneless pork loin roast (1 1⁄2 lbs.), cut into 1-inch pieces
- 1 tsp. canola oil
- 1 large onion, peeled and sliced
- 1 can (40 oz.) hominy, drained
- In a large, heavy skillet, heat the chilies until warmed through and fragrant, about 2 to 3 minutes, turning frequently. Do not burn or brown them.
- In a medium saucepan, place the chilies and seeds, a quart of broth, garlic, lime juice, cumin, and oregano. Bring to a boil and continue to boil for 20 minutes.
- Meanwhile, in a large nonstick skillet on medium-high heat, heat oil. Brown the pork on all sides, about 3 minutes. Remove pork. Add onions to the hot pan and cook about 5 minutes, or until soft.
- In a 4-quart slow cooker, pour in the remaining 1⁄2 quart vegetable broth, hominy, the onion, garlic, and browned pork.
- Strain the chili-stock mixture through a mesh sieve, and pour 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.