Slow Cooker Pork Pozole
This flavorful, big batch pozole rojo is easy to whip up to share with a crowd, or have as an quick yet tasty weeknight dinner.
- 4 oz mixed dried peppers (Use a combination of ancho, guajillo, piquin, etc)
- 2 tbs canola oil, or other high heat oil
- 2 lbs boneless pork roast, cut into large chunks
- 1 onion, diced
- 6 cloves garlic, halved
- 30 oz hominy, drained
- 8 cups broth
- 1 tbs dried oregano
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 6 limes
- Salt and pepper, to taste
- Remove the stems from each chili, and remove the seeds if desired. (It's generally a good idea.)
- Add the chilis to a heat resistant mixing bowl, then pour 2 cups boiling water over it. Let steep for 20 to 30 minutes, or until the chilis have softened and are pliable.
- Meanwhile, heat a large skillet over high and drizzle with the oil. Salt and pepper the pork chunks, then brown in the pan to just to form a crust. Transfer the seared meat to the slow cooker.
- Add the diced onion, garlic, hominy, broth, oregano, cumin, and paprika to the slow cooker.
- Once the peppers have finished steeping, transfer them to a blender along with 1 1/2 cups of the water they rested in. Blend to form a smooth purée. Add the chili paste to the slow cooker (strain if desired). This chili purée is what makes it a red pozole, as opposed to white or green.
- Cover and cook on low for 8 hours, or on high for 4 hours. Just before serving, squeeze a lime into it. Serve with a side of limes as well as your favorite garnishes, such as radishes, cilantro, red onion, and even cabbage.