Target: 6 × 4 inches · landscape

Slow-Cooker Pork Pozole Rojo

505 min · 6 servings

Ingredients

□ 3 lb boneless pork shoulder, trimmed and cut into 2-inch chunks

□ 2 tbsp neutral oil

□ 3 dried guajillo chiles, stemmed and seeded

□ 2 dried ancho chiles, stemmed and seeded

□ 1 medium white onion, quartered

□ 5 garlic cloves, peeled

□ 6 cups low-sodium chicken broth, divided

□ 2 tsp dried Mexican oregano

□ 1 tsp ground cumin

□ 2 tsp kosher salt, divided

□ 1/2 tsp ground black pepper

□ 2 bay leaves

□ 2 cans (15 oz each) white hominy, drained and rinsed

□ 2 cups finely shredded green cabbage

□ 6 radishes, thinly sliced

□ 1/2 cup fresh cilantro leaves

□ 2 limes, cut into wedges

□ 8 tostadas

1. Pat pork dry. Toast chiles until fragrant, then soak in just-boiled water for 15 minutes until pliable.

2. Blend chiles, onion, garlic, oregano, cumin, and 1 1/2 cups broth smooth. Season and brown pork in oil.

3. Add pork, chile sauce, remaining broth, and bay to cooker. Cover on LOW for 6 1/2 hours until fork-tender.

4. Shred pork; cook hominy in broth on LOW for 45 minutes. Prepare cabbage, radish, cilantro, lime, and tostadas.

5. Return pork for 10 minutes on LOW. Season broth to taste and serve with crisp garnishes and tostadas.

Cook’s note: Add the hominy near the end so its kernels stay whole through the long pork cook.