Pueblo Dry Red Posole Stew (Slow Cooker/Crock Pot Friendly)

1. 1

   If using fresh or frozen hominy, boil until it pops, then reduce heat and cook until done.

2. 2

   Reserve the water it boils inches (If using canned white or yellow hominy, reserve the juice).

3. 3

   In a large frying pan, heat the oil over a medium flame.

4. 4

   Add onion and cook until translucent.

5. 5

   Make a 'well' in the center of the onion mixture and add the chili powder.

6. 6

   Stir to dissolve the chili and mix thoroughly with the onions.

7. 7

   Add the pork slices.

8. 8

   Add the garlic and cumin.

9. 9

   At last, add the cooked posole and 3- 4 cups liquid.

10. 10

    Mix, and simmer slowly uncovered until liquid is reduced.

* Per serving · 4 servings · Values may vary.

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