Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons vegetable oil
  • 1 1/4 pounds boneless pork shoulder (trimmed and cut into 4-inch (10-cm) pieces )
  • Coarse salt
  • 1 medium white onion (about 1 cup) (chopped, plus more for serving)
  • 4 garlic cloves (minced)
  • 2 tablespoons chili powder
  • 4 cups canned chicken broth or homemade low-sodium chicken stock
  • Two (15-ounce) cans hominy (drained and rinsed )
  • Chopped avocado
  • Sliced radishes
  • Fried corn tortilla strips or tortilla chips
  • Lime wedges

Instruction

  • Preheat a 5- to 6-quart slow cooker on high until warm, about 20 minutes. Season the pork with salt.
  • In a large skillet over medium-high heat, warm 1 tablespoon oil. Add the pork to the skillet and cook, turning as needed, until the pieces are browned on all sides, about 8 minutes. Transfer to the slow cooker.
  • In the same skillet, reduce the heat to medium-low and heat 1 tablespoon oil. Add the onion, garlic, and chili powder and sauté until softened, about 6 minutes.
  • Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer everything in the skillet to the slow cooker along with 2 cups broth. Cover and cook until the meat is very tender, 4 hours on high or 8 hours on low.
  • Using tongs or a slotted spoon transfer the pork to a large bowl and, using 2 forks, shred the pork. Return the pork to the slow cooker and stir in the hominy. Stir to combine and to warm the pork. Season with salt to taste.
  • Serve the posole with avocado, radishes, tortilla strips, and lime on the side for each person to add as desired.