← Back to Search Results
slow cooking Mexican, Southwestern
Posole Rojo Recipe-3374

Photo by: Joseph De Leo
Comments: 0


If you’d prefer to use dried hominy instead of canned, add 1½ cups (about 10 ounces) to the slow cooker right at the beginning of the cooking time, on top of the pork, and add 1 cup water when you add the stock. The hominy will be slightly softer and will break apart a bit more than if you use canned, making the stew thicker.

Yield: Serves 6 to 8


  • 2½ pounds pork spare ribs, trimmed of excess fat
  • 8 cloves garlic, peeled
  • 1 teaspoon dried epazote leaves (available in Latino markets; optional)
  • ½ teaspoon dried oregano, preferably Mexican
  • 4 cups chicken stock or water
  • 6 dried guajillo chiles, stems and seeds removed
  • 6 dried mulato chiles, stems and seeds removed
  • 1 small onion, roughly chopped
  • 2 (15-ounce) cans hominy, drained and rinsed
  • Salt
  • Juice of 1 lime


  • Fried corn tortilla strips tossed with salt
  • Thinly sliced radishes
  • Sprigs of fresh cilantro
  • Sliced avocado
  • Lime wedges


Put the pork in a 4-quart slow cooker and add 6 cloves of the garlic, the epazote (if using), and oregano. Pour in the stock and cook on the low setting, covered, for 6 hours, or until the meat is falling off the bones.

Meanwhile, pour 3 cups boiling water over the chiles and let them soak for 30 minutes. Place the chiles and soaking liquid in a blender, along with the remaining 2 cloves garlic and the onion, and puree. Set aside.

Using tongs, remove and discard the bones and fat from the pork ribs. Pour the chile puree into the cooker, stir in the hominy, and continue to cook, covered, for 30 minutes longer, until heated through. Season generously with salt to taste and stir in the lime juice. Ladle the posole into wide, shallow soup plates and serve with the toppings in separate small bowls alongside.


4-quart slow cooker

© 2005 Stewart, Tabori & Chang

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, 1/8 teaspoon of added salt per serving, and does not include any of the toppings.

325kcal (16%)
58mg (6%)
4mg (6%)
16mcg RAE (1%)
83mg (28%)
770mg (32%)
3g (14%)
9g (14%)
2mg (11%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
american-masala American Masala
by Suvir Saran
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
cook-with-jamie Cook with Jamie
by Jamie Oliver
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
in-the-kitchen-with-david In the Kitchen with David
by David Venable

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?