WITH chilled radish chips
Instead of rehydrating the chiles and tomatoes, you can use about
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.
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