- 1 tablespoon olive oil, plus more for drizzling
- 1 pound poblano peppers
- 1 pound Anaheim chiles
- 1 white onion, diced
- 4 cloves garlic, minced
- 3 pounds cubed pork shoulder
- 2 tablespoons cumin
- 1 tablespoon Mexican oregano
- 2 teaspoons salt
- 1 teaspoon fresh cracked black pepper
- 1 quart chicken stock
- 2 25-ounce cans white hominy
- 2 limes, sliced
- Thinly sliced radishes (optional)
- Fresh cilantro leaves (optional)
- Thinly sliced green cabbage (optional)
- Heat the broiler and place the chiles on a rimmed baking sheet. Drizzle the chiles with a bit of olive oil, and broil, turning every few minutes, until the skins are charred.
- Remove chiles from the oven and place them in a large bowl. Cover tightly with plastic wrap to allow them to steam. Once they are cool enough to touch, remove the skin, stems, and seeds.
- Place the chiles in a food pocessor and pulse until they are combined.
- Meanwhile, heat a tablespoon of olive oil in a large skillet over medium-high heat and saute the onions until translucent, about 5 minutes. Add the garlic to the pan during the last minute, then transfer the onions and garlic to the slow cooker.
- Add the remaining ingredient, minus the hominy, to the slow cooker and cook on low for 8 hours. Adding the hominy 30 minutes before the posole is done.
- Squeeze some lime juice into each bowl of posole and top with cabbage, radish, and cilantro. Serve with additional lime slices.
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