Derek’s Red Posole

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Preparation info

  • Difficulty

    Easy

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.

Ingredients

  • 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

Method

Morning

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.

Evening

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.