Slow-Cooker Mexican-Style Pork and Hominy Stew

Name: Slow-Cooker Mexican-Style Pork and Hominy Stew
Yield: Serves 6 to 8
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 2 tablespoons, vegetable oil; 2 , medium onions, minced; 1/4 cup, tomato paste; 2 tablespoons, chili powder; 2 teaspoons, dried Mexican oregano, or 2 tablespoons minced fresh oregano, minced; 5 , medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons); , Salt; 5 cups, low-sodium chicken broth; 3 , (14-ounce) cans white or yellow hominy, drained and rinsed; 1 (14.5-ounce) can, diced tomatoes; 1/3 cup, soy sauce; 5 pounds, bone-in country-style pork ribs; , Ground black pepper; 1/4 cup, minced fresh cilantro leaves; 1 tablespoon, juice from 1 lime; 8 , corn tortillas, warmed; 2 , limes, cut into wedges

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Main Courses

Latin America & Caribbean

Posole—in this case, posole rojo—is a traditional Mexican stew that features tender shredded pork and hominy in a flavorful broth and is garnished with colorful raw vegetables. Its signature red color comes from dried red chiles.

SERVES6 to 8

WHY THIS RECIPE WORKS

Keeping with tradition for our slow-cooker Mexican-style pork and hominy stew recipe, we added the raw whole country-style ribs to the simmering liquid. Browning is not necessary here, as it creates a firm, crusty texture on the outside of ...

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