Cookstr.com

Posole Rojo

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

4-quart slow cooker

Serves6 to 8

Cooking Methodslow cooking

CostModerate

Easy

Total Timehalf-day

OccasionCasual Dinner Party, game day

Recipe Coursemain course

Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free

Equipmentblender

Mealdinner

Taste and Texturecrunchy, garlicky, herby, hot & spicy, meaty, savory

Ingredients

  • 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

Instructions

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