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Photo by: Joseph De Leo
If you’d prefer to use dried hominy instead of canned, add 1½ cups (about 10 ounces) to the slow cooker right at the beginning of the cooking time, on top of the pork, and add 1 cup water when you add the stock. The hominy will be slightly softer and will break apart a bit more than if you use canned, making the stew thicker.
Put the pork in a 4-quart slow cooker and add 6 cloves of the garlic, the epazote (if using), and oregano. Pour in the stock and cook on the low setting, covered, for 6 hours, or until the meat is falling off the bones.
Meanwhile, pour 3 cups boiling water over the chiles and let them soak for 30 minutes. Place the chiles and soaking liquid in a blender, along with the remaining 2 cloves garlic and the onion, and puree. Set aside.
Using tongs, remove and discard the bones and fat from the pork ribs. Pour the chile puree into the cooker, stir in the hominy, and continue to cook, covered, for 30 minutes longer, until heated through. Season generously with salt to taste and stir in the lime juice. Ladle the posole into wide, shallow soup plates and serve with the toppings in separate small bowls alongside.
4-quart slow cooker
Nutrients per serving (% daily value)
Nutritional information is based on 8 servings, 1/8 teaspoon of added salt per serving, and does not include any of the toppings.
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