Eosinophilic Esophagitis Friendly Crockpot Posole
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Learn more →Ingredients
6 servings
- 2 lb boneless pork shoulder, cut into 2-inch chunks
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp vegetable oil
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 medium white onion, roughly chopped
- 5 garlic cloves, smashed
- 1 tsp dried oregano (preferably mexican oregano)
- 1 tsp ground cumin
- 3 cups low-sodium chicken broth
- 2 cans (15 oz each) hominy, drained and rinsed
- 1 tsp salt, plus more to taste
For serving
- ½ small head green cabbage, thinly sliced
- 4 radishes, thinly sliced
- 1 lime, cut into wedges
- ½ cup white onion, finely diced
- ½ cup fresh cilantro, roughly chopped (optional)
- dried oregano, for sprinkling (optional)
Instructions
- 1
Pat the pork shoulder chunks dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the pork in a single layer (work in two batches if needed to avoid crowding) and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared pork to a 6-quart slow cooker.
- 2
In the same skillet over medium heat, add the guajillo and ancho chiles, pressing them flat against the pan for 20–30 seconds per side, until fragrant and slightly darkened but not charred. Transfer the toasted chiles to a blender.
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