Slow-Cooker Posole Rojo with Tender Pork Shoulder Step-by-step instructions

Before you start

Before you begin, ensure you have all your ingredients measured and ready. Cube the pork shoulder into uniform bite-sized pieces to promote even cooking. Thoroughly drain the canned hominy to remove any excess metallic taste from the canning liquid.

Prepare your garnishes by finely shredding the cabbage and thinly slicing the radishes, storing them in the refrigerator until the moment you are ready to assemble your bowls. Having everything prepped makes the assembly process fast and efficient.

Instructions

Layering the ingredients

1. 1Layering the ingredients
   Place the cubed pork shoulder, drained white hominy, diced onion, red ancho-guajillo chile sauce, and chicken broth into the ceramic insert of the slow cooker. Ensure the ingredients are evenly distributed to allow for consistent heating throughout the long cooking process.
   Look for The slow cooker is filled with all main components.
   Tip Layer the pork on the bottom for more direct heat contact.

At this stage, the slow cooker should be neatly layered with the pork at the bottom, followed by the hominy, onion, and the chile-broth mixture. Ensure all ingredients are submerged. The kitchen should smell faintly of the raw, earthy chiles and fresh meat. Double-check that your slow cooker is set to the correct low setting before securing the lid to begin the long, slow transformation.

Slow cooking the stew

2. 2Slow cooking the stew
   Cover the slow cooker with its lid and set it to cook on LOW for 7 hours. Allow the pork to simmer until it becomes fork-tender and the broth develops a deep, glossy consistency. Ensure the internal temperature of the pork reaches 145°F (63°C) and let the meat rest at least 3 minutes before serving.
   Look for The pork shreds easily with a fork and the broth is thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during the first 6 hours to maintain heat.

As the cooking nears completion, the kitchen will be filled with the rich, aromatic scent of simmering pork and smoky chiles. The broth will have darkened to a deep, vibrant crimson, and the pork will be visibly soft.

Check the internal temperature of the meat with a probe thermometer to ensure it has reached 145°F (63°C). The liquid should look slightly reduced and glossy, indicating the flavors have melded perfectly.

Final assembly and garnish

3. 3Final assembly and garnish
   Ladle the hot posole into individual artisan clay bowls. Top each serving generously with shredded cabbage, radishes, sliced, a sprinkle of Mexican oregano, and a squeeze of fresh lime juice to brighten the rich flavors of the stew.
   Look for The garnishes are vibrant and the soup is steaming.
   Tip Toast the oregano slightly in a dry pan for extra fragrance.

The final bowls should look beautiful, with the bright, crisp garnishes providing a striking contrast to the deep red broth. The pork should be perfectly shredded, and the hominy should be tender. The smell should be savory and inviting, with a hint of brightness from the fresh lime juice. Ensure everything is served piping hot, as the garnishes will help balance the heat of the stew.

Common mistakes

A common mistake is using a cut of meat that is too lean, which can result in dry, stringy pork rather than the desired melt-in-your-mouth texture. Another issue is failing to properly drain the hominy, which can water down the intense flavors of the chile broth.

Finally, overcrowding the slow cooker can prevent even heating; ensure you have enough space for the liquid to circulate around the ingredients for the best possible outcome.

How to tell it’s done

The posole is done when the pork shoulder is exceptionally tender and pulls apart easily with the gentle pressure of a fork. The internal temperature of the pork should reach at least 145°F (63°C).

The hominy should be soft yet retain a slight chew, and the broth should be thick, glossy, and deeply colored by the red chiles. Let the meat rest for 5 minutes before serving to ensure the juices are properly distributed and the flavors have settled.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest