Crock Pot Pork Posole
- 1 tsp ground cumin
- 1 Tbsp oregano
- 3 bay leaves
- 1/2 cup ground Ancho chile powder or more to taste*
- 2 1/2 lbs boneless pork shoulder (also called Boston Butt, or country style ribs), cut into small chunks
- 1 large onion, diced
- 6 garlic cloves, minced
- 4 cups chicken broth
- 1 Tbsp kosher salt or more to taste (depending how salty the broth is)
- 2 (25 oz cans) hominy, including the liquid
Adapted from tiphero.com
Combine all of the ingredients in the crockpot and cook on high 4-6 hours until the meat is tender. Add salt and more Ancho chile powder if needed.
Don’t forget to place a dish of toppings on the table so everyone can add them as desired to their individual bowls of soup!
Thinly sliced red radish
Diced fresh green chile
*Ground ancho chile can be found at your local Latin grocery store and even in most major supermarkets these days, especially in the Mexican grocery aisle. Case in point: the supermarket chain I went to had a 3 oz bag of ground Ancho powder in the Mexican aisle for .99, but the 2 oz bottle of ancho powder packaged by the well-known national spice brand was $5. Guess which one I bought?
**Ancho chile powder is NOT the same thing as the product labeled ‘Chili Powder’ in the U.S. ‘Chili Powder’ is usually a blend of multiple ingredients such as cumin, oregano, garlic powder and ground chiles and the ratio of each ingredient varies widely between brands.