Ingredients

3-4 lbs pork butt, trimmed and cut into chunks

1 large onion, diced

4-6 garlic cloves, minced

2 tsp dried oregano

Water (enough to cover ingredients in the Crock-Pot)

2 cans (15 oz each) hominy, drained and rinsed

12 dried red chile pods (e.g., guajillo or New Mexico chiles), de-stemmed, de-seeded, and rinsed

2 cups water or broth (for blending the chiles)

1 tsp garlic powder (additional seasoning)

1 tsp onion powder (additional seasoning)

Salt, to taste

Instructions

Prepare the Pork Base

Place the pork chunks into your Crock-Pot.

In a skillet, heat a little oil over medium heat. Add the diced onion, minced garlic, and oregano.

Sauté for about 5 minutes, until fragrant and softened. Transfer the mixture to the Crock-Pot.

Add Water and Start Cooking

Fill the Crock-Pot with enough water to cover the pork. Set it to cook on low for 8-10 hours.

Prepare the Chile Sauce

Place the cleaned chile pods in a pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 10 minutes until softened.

Transfer the softened chiles to a blender along with about 2 cups of the chile cooking liquid. Blend on high for 10 minutes until smooth.

Tip: Blending for this long helps avoid the need to strain the sauce.

Combine the Ingredients

About 5-6 hours into cooking, add the hominy to the Crock-Pot.

Pour the blended chile sauce into the Crock-Pot. Stir well.

Season and Adjust

Add garlic powder, onion powder, and salt to taste. Adjust the seasoning as needed.

Finish Cooking

Continue cooking on low until the pork is tender and the flavors have melded together, about 8-10 hours total.

Serve

Ladle the posole into bowls and serve hot. Garnish with your favorite toppings: shredded cabbage, diced onion, radishes, lime wedges, and a sprinkle of dried oregano. Enjoy!

Notes:

Adjust Spice Levels: If you prefer a milder flavor, reduce the number of chile pods or opt for milder varieties like guajillo or ancho. For more heat, include some hot chile pods like chile de árbol.

Hominy Timing: Since canned hominy is precooked, adding it during the last 2-3 hours prevents it from becoming mushy. If using frozen or dried hominy, add it earlier for a longer cooking time.

Blending Chile Sauce: Blending the chile sauce thoroughly for at least 10 minutes ensures a smooth, silky texture and eliminates the need for straining.

Layering Flavor: Sautéing the onion, garlic, and oregano before adding them to the crockpot enhances the flavor profile of the dish.

Cooking Time: Cooking on low for 8-10 hours allows the flavors to meld beautifully and ensures the pork becomes fall-apart tender.

Serving Suggestions: Garnish with fresh lime wedges, shredded cabbage, radishes, and cilantro for a burst of freshness and crunch. Don’t forget warm tortillas or tostadas on the side!

Storage and Reheating: Posole tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat gently on the stove to maintain the texture of the ingredients.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Calories: 340 | Protein: 25g | Carbohydrates: 20g | Fiber: 4g | Sugar: 2g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 750mg | Potassium: 560mg