I’ve spent way too long scouring the Internet trying to figure out exactly what kind of perversion of an authentic Mexican stew we have created here. I don’t really have a straight answer for you. My best guess is that it’s a version of something like a New Mexican posole stew that’s been grabbed by the neck, dragged north, and Coloradified by adding green chiles. So, my apologies to any who might be offended by this wacky hybrid of a soup.
Our main motivation with this creation was to create something we could take to a chili cook-off that was low in FODMAPs. FODMAPs are certain foods that are not easily digested in the small intestine and can have distressing gastronomic consequences for some people (myself included). For the past few weeks I have been on a low-FODMAP diet / science experiment to figure out what foods are triggers for me. Honestly, it can be a frustrating learning process and can feel very restrictive, because it is very restrictive. A chili cook-off is a minefield of FODMAPs. I think we all know this on some level (beans being a musical fruit and all). The problem is that I really love chili. This soup made it so I could participate in the seasonal festivities and not regret it later. The good news is that there’s no compromise on flavor. It’s not chili, but it is a hearty stew with enough heat to warm you up on a cold fall day.
The chili cook-off was a success too. We won some pretty sweet glow sticks.
Slow Cooker Pork Posole
- 2-3 lbs Pork roast
- 1/4 C – 1/3 C flour (rice or potato flour if you’re going low FODMAP)
- 1-2 TBSP oil
- 6 C chicken stock
- 1-2 TBSP chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 – 1 C roasted chile peppers, diced (depending on the heat of the chiles and your spice preferences)
- 2 x 25 oz cans of hominy (a.k.a. posole)
- Salt, to taste
- Pepper, to taste
- 2 limes, juiced
- Cut the meat into 1″ cubes. If you have a roast with a bone in it, don’t be too concerned about getting all the meat off of it, just toss the bone and any clinging meat into the slow cooker. When the meat is tender you can fish the bone out and easily pull the meat off with a fork. Put the pork cubes in a bowl and sprinkle with the lesser amount of flour. Stir until evenly distributed adding more flour if necessary.
- Heat the oil in a pan over high heat. Add the pork and season generously with salt and pepper. You don’t want to cook the meat, but just brown the outsides and the slow cooker will do the rest. (This technique is called braising.) If all the meat won’t fit in the pan, cook it in two batches. Transfer the pork to the slow cooker.
- Add the stock, seasonings, and chiles. Start with the lower amounts of chiles and chili powder in order to gauge spiciness. Set slow cooker to low for 8 hours.
- Two hours before the end of cook time add the hominy and taste for flavor. Adjust seasonings as necessary.
- Right before serving, add lime juice. Serve with sour cream and additional lime wedges.