New Mexico Style
Made in the slow cooker, this simple & easy recipe requires just 4 main ingredients. A great cool weather soup that is ready in just a few hours
* Bone-in chicken breasts and thighs may be substituted for the pork
Generously season boneless pork ribs or chicken with salt and pepper. Country style ribs are meaty cuts from the blade end of the loin and contain parts of the shoulder blade. This cut makes it very easy to remove meat from the bone when done cooking Don't use St. Louis style pork ribs, as they are too fatty and have too many bones.
Place all pork ribs, onion and broth or water into the slow cooker. Cook on high for 4-5 hours or low for 6-8 hours. The ribs should be fork tender and shred easily. Add the hominy and cook till warmed through, an additional 30 minutes or so.
In a hurry? To make this on the stove top, simply add the pork, onion and broth to a large stock pot. Simmer for approximately 2 hours. Then strain the broth, shred the ribs and stir in the shredded pork and hominy.
Garnishes? No bowl of pozole is complete without fresh garnishes. Our family loves shredded cabbage, sliced radishes, limes, dried oregano and of course New Mexico chili powder.