Slow-Cooker Pork Pozole Rojo

Pork shoulder turns tender in a brick-red sauce of toasted guajillo and ancho chiles, then joins whole hominy for a shorter final simmer. Cabbage, radish, cilantro, lime, and tostadas bring cool crunch and brightness to each bowl.

505 min

6 servings

A bowl of red pork pozole with whole hominy, cabbage, radish, cilantro, lime, and tostadas.

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

Equipment

5- to 6-quart slow cooker · Heavy skillet · Blender · Heatproof bowl · Rimmed plate · Two forks · Cutting board and knife

Keep hominy intact

Wait until the pork is tender before adding the drained hominy; the shorter simmer heats the kernels without breaking them down.

Set out toppings

Let diners add cabbage, radish, cilantro, and lime at the table so each bowl keeps its fresh contrast.

Build the chile sauce

01. Pat pork dry and set out a 5- to 6-quart cooker and heavy skillet; dry meat browns instead of steaming.

02. Toast guajillo and ancho chiles in a dry skillet, about 20 seconds per side, until fragrant but not blackened.

03. Cover chiles with just-boiled water and soak 15 minutes, until pliable; drain them well before blending.

04. Blend chiles with onion, garlic, oregano, cumin, and 1 1/2 cups broth until smooth, scraping the jar once.

Brown and slow-cook

05. Season pork with 1 1/2 tsp salt and pepper. Brown in oil in uncrowded batches; browned sides build flavor, but the meat need not cook through.

06. Transfer pork to the slow cooker. Add chile sauce, remaining broth, and bay; cover on LOW for 6 1/2 hours, until the pork twists apart easily.

Finish with hominy

07. Lift out pork, discard bay leaves, and shred the meat while it is warm; keep it covered so it stays moist.

08. Stir drained hominy into the broth and cook covered on LOW for 45 minutes so the kernels stay intact.

09. Prepare cabbage, radishes, cilantro, lime wedges, and tostadas while the hominy heats.

Warm and serve

10. Return pork to the cooker for 10 minutes on LOW and season the broth with the remaining salt as needed. Serve hot with the crisp garnishes and tostadas.