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Mexican Stew

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Hands-on time 30 mins
Total time 7 hrs, 40 mins

Makes 31/2 qt.

Classic posole, a delicious slow-simmered Mexican pork stew often reserved for special occasions, is typically a time-consuming labor of love. But this one gives you all the comfort and flavor of the old-world version made in your slow cooker.


  • 2 pounds boneless pork shoulder roast, chopped
  • 2 tablespoons olive oil
  • 2 cups chopped white onion
  • 1 cup chopped carrot
  • 1 tablespoon ground cumin
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground red pepper
  • 1 teaspoon freshly ground black pepper
  • 5 garlic cloves, coarsely chopped
  • 3 (15.5-oz.) cans hominy, drained and rinsed
  • 1 (28-oz.) can crushed tomatoes
  • 4 cups unsalted chicken cooking stock, divided
  • 2 dried ancho chiles
  • Lime wedges
  • Sliced radishes
  • Garnish: fresh cilantro

How to Make It

  1. Sauté pork in hot oil in a large skillet over medium-high heat 6 minutes. Place pork in a 7-qt. slow cooker. Stir onion, next 8 ingredients, and 2 cups stock into slow cooker with pork. Microwave remaining 2 cups stock in a microwave-safe bowl on HIGH 3 minutes or until boiling. Add dried chiles, and let stand 10 minutes. Remove and discard tops of chiles. Process broth and chiles in a blender until smooth. Stir chile mixture into pork mixture. Cover and cook on LOW 7 to 8 hours or until pork is very tender. Serve with lime wedges and radishes.

Cook's Notes

We tested with Swanson Unsalted Chicken Cooking Stock.