Food and Recipes Recipes Mexican Stew Be the first to rate & review! Classic posole, a delicious slow-simmered Mexican pork stew often reserved for special occasions, is typically a time-consuming labor of love. But this one gives you all the comfort and flavor of the old-world version made in your slow cooker. By Southern Living Editors Published on September 21, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez; Styling: Caroline M. Cunningham Hands On Time: 30 mins Total Time: 7 hrs 40 mins Yield: Makes 31/2 qt. Ingredients 2 pounds boneless pork shoulder roast, chopped 2 tablespoons olive oil 2 cups chopped white onion 1 cup chopped carrot 1 tablespoon ground cumin 2 teaspoons kosher salt 1/2 teaspoon ground red pepper 1 teaspoon freshly ground black pepper 5 garlic cloves, coarsely chopped 3 (15.5-oz.) cans hominy, drained and rinsed 1 (28-oz.) can crushed tomatoes 4 cups unsalted chicken cooking stock, divided 2 dried ancho chiles Lime wedges Sliced radishes Garnish: fresh cilantro Directions Sauté pork in hot oil in a large skillet over medium-high heat 6 minutes. Place pork in a 7-qt. slow cooker. Stir onion, next 8 ingredients, and 2 cups stock into slow cooker with pork. Microwave remaining 2 cups stock in a microwave-safe bowl on HIGH 3 minutes or until boiling. Add dried chiles, and let stand 10 minutes. Remove and discard tops of chiles. Process broth and chiles in a blender until smooth. Stir chile mixture into pork mixture. Cover and cook on LOW 7 to 8 hours or until pork is very tender. Serve with lime wedges and radishes. Rate it Print