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Pork Posole Rojo
Melissa Hart

Pork Posole Rojo

Pork shoulder and hominy need time, which makes posole a natural slow-cooker job after the chile sauce is built. Toast the dried chiles without blackening them. Burnt chile makes the whole red broth bitter and no amount of lime can hide it.
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Prep Time 35 minutes
Cook Time 8 hours
Total Time 8 hours 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 dried ancho chiles stemmed and seeded
  • 3 dried guajillo chiles stemmed and seeded
  • 2 cups hot low-sodium chicken broth
  • 3 lbs boneless pork shoulder cut into 1-inch cubes
  • 2 tsp kosher salt
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 tsp dried oregano
  • 6 cups low-sodium chicken broth
  • 50 oz canned white hominy drained and rinsed
  • 2 tbsp fresh lime juice

Method
 

  1. Toast the ancho and guajillo chiles in a dry skillet for 30 seconds per side until fragrant, then soak them in the 2 cups hot broth for 15 minutes.
  2. Blend the chiles and soaking broth until smooth.
  3. Place the pork, salt, onion, garlic, oregano, chile puree and remaining 6 cups broth in a 6-quart crockpot.
  4. Cover and cook on low for 7 hours, stir in the hominy, and cook for 1 hour more until the pork is fork-tender and at least 145°F.
  5. Stir in the lime juice and break only the largest pork pieces before serving.