Derek’s Red Posole

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

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

Instead of rehydrating the chiles and tomatoes, you can use about 1½ cups (360 ml) chili base; just stir in water or stock to make about 2½ cups (

Ingredients

Main course
Gluten-free
Spicy

Ingredients

Method