Name: Slow-Cooker Pork Posole
Total time: 7 h
Ingredients: 2 1/2 pounds boneless pork butt roast , trimmed and cut into 1-inch pieces; Salt and pepper; 1 tablespoon vegetable oil; 1 onion , chopped; 5 garlic cloves , minced; 1 1/2 tablespoons chili powder; 1 teaspoon dried oregano; 2 (15-ounce) cans white or yellow hominy , drained; 3 cups chicken broth; 1 (14.5-ounce) can diced tomatoes

Why This Recipe Works

Posole is a Spanish word for hominy, the oversize and deeply flavored corn kernels that are the key ingredient in the robust, long-simmered soup that goes by the same name. For a luscious and hearty—yet simple and hands-off—version of this comforting Mexican soup, we turned to the slow cooker. For the meat, we chose pork butt roast for its deep flavor and silky, tender texture. To achieve added richness and depth while also minimizing up-front work, we chose to brown just half the pork in a skillet before adding it to the slow cooker. Softening onion and blooming some garlic, chili powder, and oregano in the same skillet allowed us to take advantage of the dark fond the browning pork had left in the pan.

Before You Begin

Do not rinse the hominy after draining it; its starchiness gives the soup extra body. We like to serve this posole with a variety of toppings, such as diced avocado, thinly sliced radishes, chopped fresh cilantro, and lime wedges. Morton & Bassett Chili Powder is our taste test favorite.

Instructions

Season pork with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of pork and cook until browned on all sides, 6 to 8 minutes. Transfer all pork (browned and raw) to slow cooker.

Add onion and ½ teaspoon salt to now-empty skillet and cook over medium heat until softened and browned, about 5 minutes. Stir in garlic, chili powder, and oregano and cook until fragrant, about 1 minute. Transfer onion mixture to slow cooker. Stir in hominy, broth, and tomatoes and their juice. Cover and cook until pork is tender, 6 to 7 hours on high or 7 to 8 hours on low.

Using large spoon or ladle, skim fat from surface of stew. Season with salt and pepper to taste. Serve.