Maria De Carmen Romero’s Nana’s Mexican Red Chile Posole top with chopped green cilantro & white onions 
🇲🇽 made healthier also
in Slow Cooker.
She was kind enough to share the recipe with us on Facebook.
Red posole made with dried chilis, pork and hominy & pinto beans
Servings:
8
Calories: 275
Ingredients
4 ounces dried chilis combination of ancho,guajillo, chili de arbol or chilis of choice
2 tablespoons canola oil
1lb Trader joes carnitas
1 tablespoon salt divided
1 teaspoon pepper
2 tablespoons dried oregano divided
2 cups pinto beans
8 cups chicken broth low sodium
2 15- ounce cans white hominy drained and rinsed
1 medium onion diced
6 cloves garlic peeled and halved
2 limes juiced
Topping : chopped cilantro & onion your choice of hot sauce or salsa.
Instructions
Remove the stems from each chili shaking out as many seeds as possible and place in a large bowl. Cover chilis with boiling water and top with an upside down plate to keep submerged. Let sit until softened, at least 30 minutes.
While chilis are softening, heat a deep pan over high heat and drizzle with canola oil.add Carnitas with 2 teaspoons of the salt, pepper and 1 tablespoon of the oregano. Brown pork in pan until pieces start to form a crust. This should take about 7-8 minutes.
Once pork is seared, remove from pan and place in the slow cooker insert.
Add chicken broth & pinto beans, hominy and remaining 1 tablespoon oregano to the slow cooker.
To make the red chili paste, place softened chilis and 1 1/2 cups of the soaking liquid into a blender or food processor. Add onion, garlic and remaining 1 teaspoon salt then puree until smooth.
Place a fine mesh strainer over a large bowl and pour chili paste over the strainer. Use a spatula to push the chili paste through removing any large pieces. Taste paste for seasoning and add salt or pepper if needed.
Pour chili paste into the slow cooker and stir well. Heat on low for 8 hours or high for 4 hours or until beans are tendered.
Add lime juice to the posole before serving, being sure to add salt or pepper if necessary. Serve stew in bowls add toppings (optional)
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