Posole Rojo

1. 1

   Put the pork in a 4-quart slow cooker and add 6 cloves of the garlic, the epazote (if using), and oregano.

2. 2

   Pour in the stock and cook on the low setting, covered, for 6 hours, or until the meat is falling off the bones.

3. 3

   Meanwhile, pour 3 cups boiling water over the chiles and let them soak for 30 minutes.

4. 4

   Place the chiles and soaking liquid in a blender, along with the remaining 2 cloves garlic and the onion, and puree.

5. 5

   Set aside.

6. 6

   Using tongs, remove and discard the bones and fat from the pork ribs.

7. 7

   Pour the chile puree into the cooker, stir in the hominy, and continue to cook, covered, for 30 minutes longer, until heated through.

8. 8

   Season generously with salt to taste and stir in the lime juice.

9. 9

   Ladle the posole into wide, shallow soup plates and serve with the toppings in separate small bowls alongside.

* Per serving · 4 servings · Values may vary.