Mexican Stew

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.

Mexican Stew
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands On Time:
30 mins
Total Time:
7 hrs 40 mins
Makes 31/2 qt.


  • 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


  1. 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.

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