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Pueblo Posole
◆
29
StewS & chiliS
2½ pounds bone-in country-style
pork ribs
6 cloves garlic, peeled
1½ cups nonfat, low-sodium
chicken stock
1 cup water
1 teaspoon oregano
1 ounce dried New Mexico
red chiles
¾ cup boiling water
2 ounces yellow onion, peeled,
cut into 1-inch pieces
1 teaspoon kosher salt
2 cans (15 ounces each) white,
hominy,* drained, rinsed
and drained again
Makes about 6 cups
Place the ribs in the ceramic pot of the Cuisinart
®
Slow Cooker with 4 cloves of the
garlic, the chicken stock, water and oregano. Cook on Low, using the Timer func-
tion, for 6 hours, until the pork is tender. Remove pork and strain liquid. Remove
fat from liquid by using a fat separator or fat mop or by chilling and allowing the
fat to harden. Discard fat. Shred pork, discarding the bones and any fatty or gristly
bits. Reserve cooking liquid (if preparing to this stage a day ahead, chill pork in
strained cooking liquid).
While the pork is cooking, remove the stems and seeds from the New Mexico
chiles (you may want to wear protective gloves to do this). Place in a bowl and
cover with the boiling water for 30 minutes to soften. Transfer the softened chiles
to a Cuisinart
®
Blender with the onion, remaining 2 cloves of garlic, and salt. Blend
until smooth.
Return the strained liquid to the crock of the Slow Cooker with the shredded pork,
the blended chile pepper mixture, and the drained hominy. Stir. Cook for 3 hours
on Low using Timer function; Slow Cooker will automatically switch to Warm until
ready to serve. Serve Pueblo Posole as you would a soup or stew. Garnish with
chopped avocado, onion, fried tortilla strips, and wedges of lime.
Note: If you prepare the Posole over 2 days and refrigerate the meat and cooking
juices, increase the second cooking time by 1 hour.
*White hominy is a cured corn. It can be found in the canned vegetable or ethnic
sections of most well-stocked grocery stores.
Nutritional information per 1-cup serving:
Calories 504 (44% from fat) • carb. 25g • pro. 45g • fat 25g • sat. fat 9g
• chol. 142mg • sod. 711mg • calc. 32mg • fiber 4g
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