Derek’s Red Posole


Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

Instead of rehydrating the chiles and tomatoes, you can use about cups (360 ml) chili base; just stir in water or stock to make about cups (600 ml) and add a little cayenne or more ancho chile powder and grate in some garlic when you add it to the slow cooker.


  • 2 ounces (55 g) dried guajillo and/or New Mexico chiles (about 8), stemmed and snipped into pieces with scissors
  • 6 dried chiles de árbol, stemmed
  • 6 sun-dried tomatoes
  • 5 cloves garlic
  • 3 cups (720 ml) boiling water
  • 2 pounds (910 g) pork shoulder or country-style ribs, cut into 1½- to 2-inch (4- to 5-cm) chunks
  • 1 teaspoon dried epazote (see Note,)
  • 1 teaspoon dried oregano, preferably Mexican
  • 2 teaspoons ancho chile powder
  • teaspoons salt, or more to taste
  • About 4⅓ cups (710 g) cooked and drained hominy, or one 25-ounce/709-g can) hominy
  • Tops from 1 bunch radishes, washed well and chopped (optional)
  • Lime wedges



Shake out as many of the guajillo seeds as possible (but don’t lose your mind over it). Put the guajillo and árbol chiles, sun-dried tomatoes, and garlic in a blender and pour the boiling water over them. Let soak for at least 10 minutes, until the chiles are softened. Puree until very smooth. Set a fine-mesh sieve over the slow cooker and pour in the chile puree, pushing the puree and liquid through with a spatula; discard the bits of skin and seeds in the sieve.

Stir in the pork, epazote, oregano, chile powder, and salt. Cover and cook on low for 8 hours.


Turn the cooker to high and stir in the hominy and radish tops, if using. Cover and heat through. Season with more salt, if needed, and serve with lime wedges.