eglamkowski's Journal: recipe of the day

Slow cooker goodness continues. Today I bring you an actually authentic mexican dish: Posole. Be sure to actually use the garnishes as it will taste most uninteresting without them!

3 dried, mild red chiles, such as New Mexico or ancho
2 pounds center-cut pork loin, trimmed of fat and cut into 1.5 inch cubes
1 pound skinless, boneless chicken breast tenders
4 cups chicken broth
1 onion, diced
7 oz. can diced green chiles
30 oz. white hominy, rinsed and drained
7 garlic cloves, minced (YES! I so love garlic :-)
1 tablespoon chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt

garnish: chopped scallion, chopped cilantro, shredded green cabbage, chopped red radishes, fresh lime juice

Remove the stems and seeds from the chiles, rinse well, and soak in hot water for 10 minutes to soften. Drain. Cut the chiles into strips

Mix all the ingredients except the chiles in a 5 quart crockpot. Tuck the red chile strips down into the mixture.

Cover and cook on low for 8 hours.

Serve with the garnishes. The lime juice is particularly important, so absolutely do not leave that one off.