Recipe Photography: Slow Cooker Pork Posole
INGREDIENTS
2 tablespoons vegetable oil
1 1/4 pounds boneless pork shoulder, trimmed and cut into 4-inch (10-cm) pieces
Coarse salt
1 medium white onion (about 1 cup), chopped, plus more for serving
4 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon ground cumin
2 teaspoons dried Mexican oregano
4 cups canned chicken broth or homemade low-sodium chicken stock
Two (15-ounce) cans hominy, drained and rinsed
For serving
Chopped avocado
Sliced radishes
Fried corn tortilla strips or tortilla chips
Lime wedges
Preheat a 5- to 6-quart slow cooker on high until warm, about 20 minutes. Season the pork with salt.
In a large skillet over medium-high heat, warm 1 tablespoon oil. Add the pork to the skillet and cook, turning as needed, until the pieces are browned on all sides, about 8 minutes. Transfer to the slow cooker.
3. In the same skillet, reduce the heat to medium-low and heat 1 tablespoon oil. Add the onion, garlic, and chili powder and sauté until softened, about 6 minutes.
4. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer everything in the skillet to the slow cooker along with 2 cups broth. Cover and cook until the meat is very tender, 4 hours on high or 8 hours on low.
5. Using tongs or a slotted spoon transfer the pork to a large bowl and, using 2 forks, shred the pork. Return the pork to the slow cooker and stir in the hominy. Stir to combine and to warm the pork. Season with salt to taste.
6. Serve the posole with avocado, radishes, tortilla strips, and lime on the side for each person to add as desired.
