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