When the weather cools down we all want to reach for a big, warming bowl of soup but let’s spice up our options! Posole is a mexican stew made with pork and hominy in a rich, flavorful broth. Prepare this posole recipe in a multicooker and it helps intensify the flavor of the pork and slow cook it into that super tender, falling apart state of goodness. Check my tip for making a homemade chili sauce too that makes this posole even better!

 

Serves: 10 (makes about 4 quarts)

Prep Time: 10 minutes, plus 20 minutes for soaking the chiles

Cook Time: 8 hours 45 minutes

Make-Ahead: The chile sauce can be made up to 2 days ahead, covered, and refrigerated.

 

Ingredients

• 6 dried red New Mexico chiles (about 2 ounces total), stemmed and seeded
• 3 dried chiles de árbol, stemmed and seeded
• 1 1/2 cups hot water
• 6 garlic cloves, chopped, divided
• 1 tablespoon kosher salt, divided
• 1 tablespoon canola oil
• 4 pounds boneless pork shoulder, well trimmed and cut into 2-inch chunks
• 1 large white onion, chopped
• 1 teaspoon dried oregano, crushed
• 5 cups low-sodium chicken broth
• 4 cups canned hominy, drained and rinsed
• 1/2 cup coarsely chopped fresh cilantro

 

Accompaniments

• 3 avocados, halved, pitted, peeled, and cubed
• 1/2 head green cabbage shredded
• 1 medium white onion, finely diced
• 3 radishes, thinly sliced
• 4 limes, cut into wedges
• 2 jalapeño peppers, thinly sliced
• Warm corn tortillas or corn tortilla chips

 

Directions

1. Using the BROWN/SAUTÉ mode, preheat the Multicooker to 400°F for 5 minutes. Add the chiles and toast for about 30 seconds (be careful not to burn them, or the sauce will be bitter), or until fragrant. Turn off the heat and pour in the hot water. Soak the chiles, turning occasionally, for about 20 minutes, or until softened.

2. Transfer the chiles and soaking liquid to a blender, add one-third of the chopped garlic and 1 teaspoon of the salt and puree until smooth. Set the chile sauce aside in the refrigerator while the pork cooks.

3. Using the BROWN/SAUTÉ mode, preheat the Multicooker to 450°F for 5 minutes. Add the oil, then add half of the pork and cook, stirring occasionally, for about 8 minutes, or until the pork is browned all over. Using a slotted spoon, transfer the pork to a plate. Repeat to cook the remaining pork. To the fat remaining in the Multicooker, add the onion, oregano, and the remaining two-thirds of the chopped garlic and sauté for about 2 minutes, or until fragrant. Return the pork to the Multicooker and add the broth, and remaining 2 teaspoons of the salt. Bring the mixture to a simmer.

4. Set the SLOW COOK mode to HIGH. Cover and cook for 8 hours, or until the pork is tender.

5. Stir the chile sauce, hominy, and cilantro into the stew and cook for 30 minutes to allow the flavors to blend. Ladle the stew into bowls and serve with the accompaniments.

 

Tip from Curtis

HOMEMADE CHILE SAUCE: Don’t be afraid of making your own chile sauce, like the one here, it sure beats the stuff from a can or jar. It may taste exotic and wonderful, but it is about the easiest sauce to make: It’s just a quick toasting and soaking of chiles, then a whirl in the blender with garlic and salt. Use it for enchiladas, braised meats, or even as a dip for corn chips. For the posole, I use New Mexico chiles, which are long, brick-colored dried chiles, along with little chiles de árbol for heat. Look for them in cellophane bags at most supermarkets.

 

What’s your favorite accompaniment to this mexican stew?