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Mexican Stew

- Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Classic posole, a delicious slow-simmered Mexican pork stew often reserved for special occasions, is typically a time-consuming labor of love. But this one gives you all the comfort and flavor of the old-world version made in your slow cooker.

Hands-on time: 30 minutes
Total time: 7 hours 40 minutes
Yields: Makes 31/2 qt.

Ingredients

2 pounds boneless pork shoulder roast, chopped

2 tablespoons olive oil

2 cups chopped white onion

1 cup chopped carrot

1 tablespoon ground cumin

2 teaspoons kosher salt

1/2 teaspoon ground red pepper

1 teaspoon freshly ground black pepper

5 garlic cloves, coarsely chopped

3 (15.5-oz.) cans hominy, drained and rinsed

1 (28-oz.) can crushed tomatoes

4 cups unsalted chicken cooking stock, divided

2 dried ancho chiles

Lime wedges

Sliced radishes

Garnish: fresh cilantro

How to Make It

Sauté pork in hot oil in a large skillet over medium-high heat 6 minutes. Place pork in a 7-qt. slow cooker. Stir onion, next 8 ingredients, and 2 cups stock into slow cooker with pork. Microwave remaining 2 cups stock in a microwave-safe bowl on HIGH 3 minutes or until boiling. Add dried chiles, and let stand 10 minutes. Remove and discard tops of chiles. Process broth and chiles in a blender until smooth. Stir chile mixture into pork mixture. Cover and cook on LOW 7 to 8 hours or until pork is very tender. Serve with lime wedges and radishes.

Cook's Notes:

We tested with Swanson Unsalted Chicken Cooking Stock.

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