Pasole Rojo (Pazole) For Slow Cooker Recipe

Name: Pasole Rojo (Pazole) For Slow Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs pork spareribs, trimmed of excess fat; 8 garlic cloves, peeled; 3/4 teaspoon oregano (dried); 4 cups low sodium chicken broth; 6 dried guajillo chilies, stems & seeds removed; 6 dried ancho chiles, stems & seeds removed (may also use mulato chiles); 1 small onion, chopped; 3 cups water; 2 (15 ounce) cans white hominy, drained & rinsed; salt, to taste; lime juice, to taste; Garnishes; tortilla; sour cream; avocado, slices; thinly sliced radish; fresh cilantro stem; lime wedge

Servings: persons

2 1/2 lbs pork spareribs, trimmed of excess fat
8 garlic cloves, peeled
3/4 teaspoon oregano (dried)
4 cups low sodium chicken broth
6 dried guajillo chilies, stems & seeds removed
6 dried ancho chiles, stems & seeds removed (may also use mulato chiles)
1 small onion, chopped
3 cups water
2 (15 ounce) cans white hominy, drained & rinsed
salt, to taste
lime juice, to taste
Garnishes
tortilla
sour cream
avocado, slices
thinly sliced radish
fresh cilantro stem
lime wedge

1
Put the pork in the slow cooker with the oregano, 6 garlic cloves, and broth. You may cut the ribs into shorter portions to get them to fit.
2
Cook on low, covered, for about 6 hours or until the meat is falling off the bones.
3
Meanwhile, place the dried chiles in a bowl with 3 cups boiling water. Let sit at least 30 minutes to soften.
4
Place the chilis, soaking liquid, 2 remaining cloves garlic, and onion in a blender & puree until smooth. Set aside.
5
When the ribs are cooked, remove them from the cooker and discard the bones, cartilage, and excess fat. I like to slightly shred some of the meat and leave some larger pieces, so do what you prefer.
6
Return the meat to the cooker. Pour in the chile sauce and stir in the hominy. Continue to cook for about 30 more minutes, or until the hominy is heated through.
7
Season to taste with the lime juice & salt.
8
Serve in bowls, with garnishes on the side.

1389

kcal

Calories

Fat

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 1/2 lbs pork spareribs, trimmed of excess fat, 8 garlic cloves, peeled, 3/4 teaspoon oregano (dried), 4 cups low sodium chicken broth, and more.

Yes, Pasole Rojo (Pazole) For Slow Cooker falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasole Rojo (Pazole) For Slow Cooker

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions