Posole Rojo

Here is another slow-cooker recipe that uses pork spare ribs. The ideal way to prepare this recipe is to get the pork ribs going early in the day and take care of the part with the chilies shortly before you are ready to eat. Posole refers to the hominy, which is corn treated with lye! This is interesting to those of us living in the part of the country where lutefisk is served. Lutefisk is cod treated with lye! It’s reassuring to find out other cultures have equally bizarre food preservation techniques. You can read more about hominy (posole) here.

This recipe comes from the book Secrets of Slow Cooking by Liana Krissoff on page 63. This recipe goes well with rice. The epazote is a Mexican herb which you can get dried from Penzeys. The chilies mentioned here may be difficult to find in some places. You can substitute other dried chilies which are not too hot (no habaneros or chipotle [dried jalapenos]!) Here is a rating scale (Scoville heat units) for some of the more popular peppers. The mulato pepper mentioned in this recipe is shown along with possible substitutes on this website.

2½ lb. pork spare ribs, trimmed of excess fat

8 cloves garlic, peeled

1 tsp dried epazote leaves

½ tsp dried oregano, preferably Mexican

4 cups chicken stock or water

6 dried guajillo chilies, stems and seeds removed

6 dried mulato chilies, stems and seeds removed

1 small onion, roughly chopped

2 (15-ounce) cans hominy, drained and rinsed


juice of 1 lime


fried tortilla strips tossed with salt

thinly sliced radishes

sprigs of fresh cilantro

sliced avocado

lime wedges

1. Put the pork in a 4-quart slow cooker and add 6 cloves of the garlic, the epazote (if using), and oregano. Pour in the stock and cook on the low setting, covered, for 6 hours, or until the meat is falling off the bones.

2. Meanwhile, pour 3 cups boiling water over the chilies amd let them soak for 30 minutes. Place the chilies and soaking liquid in a blender, along with the remaining 2 cloves garlic and the onion, and puree. Set aside.

3. Using tongs, remove and discard the bones and fat from the pork ribs. Pour the chile puree into the cooker, stir in the hominy, and continue to cook, covered, for 30 minutes longer, until heated through. Season generously with salt to taste and stir in the lime juice. Ladle the posole into wide, shallow soup plates and serve with the toppings in separate small bowls alongside.

Serves 6 to 8.

This entry was posted in Pork and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s