Posole

 

2
pounds roasted  pork or any cooked poultry
3
14-1/2 ounce cans white hominy, drained
1
teaspoon whole Mexican oregano
3
cloves fresh garlic, minced
1
teaspoon ground cumin
1/3
cup New Mexico mild red chile powder
2
48 ounce cans chicken broth

 

 

Garnishes

 

2
cups finely chopped purple or Napa cabbage
1
white onion, finely chopped
1
bunch red radishes, washed and thinly sliced
1
bunch fresh cilantro, washed and diced
2
teaspoons chile tepin or cayenne pepper
2
fresh key limes, cut into wedges

 

 

 

Place pork, hominy, oregano, garlic, cumin, New Mexico mild chile powder and chicken broth in a large slow cooker.  Heat on medium for 5 to 6 hours or longer.  Stir occasionally.  Serve in large soup bowls topped with a little of each of the cabbage, onion, radishes and cilantro.  Crush 1 chile tepin into each bowl or add a pinch of cayenne pepper and a squeeze of fresh lime. 

 

Serves 8.