Slow Cooker Pozole Rojo Stew

4.3 (64 ratings)

Rate it:

Ingredients

4 ounces dried chiles (combination of ancho,guajillo, chile de arbol or chiles of choice)
2 tablespoons canola oil
2 pounds boneless pork shoulder (cut in large chunks)
1 tablespoon salt (divided)
1 teaspoon pepper
2 tablespoons dried oregano (divided)
8 cups chicken broth (low sodium)
2 15- ounce cans white hominy (drained and rinsed)
1 medium onion (diced)
6 cloves garlic (peeled and halved)
2 limes (juiced)

1
Remove the stems from each chile shaking out as many seeds as possible and place in a large bowl. Cover chiles with boiling water and top with an upside down plate to keep submerged. Let sit until softened, at least 30 minutes.
2
While chiles are softening, heat a deep pan over high heat and drizzle with canola oil. Sprinkle pork chunks with 2 teaspoons of the salt, pepper and 1 tablespoon of the oregano. Brown pork in a pan until pieces start to form a crust. This should take about 7-8 minutes.
3
Once the pork is seared, remove from pan and place in the slow cooker insert.
4
Add chicken broth, hominy and remaining 1 tablespoon oregano to the slow cooker.
5
To make the red chile paste, place softened chiles and 1 1/2 cups of the soaking liquid into a blender or food processor. Add onion, garlic, and remaining 1 teaspoon salt then puree until smooth.
6
Place a fine mesh strainer over a large bowl and pour chile paste over the strainer. Use a spatula to push the chile paste through removing any large pieces. Taste paste for seasoning and add salt or pepper if needed.
7
Pour chile paste into the slow cooker and stir well. Heat on low for 8 hours or high for 4 hours.
8
Add lime juice to the posole before serving, being sure to add salt or pepper if necessary. Serve stew in bowls with optional garnishes.