Ingredients
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1 lb country-style pork ribs, cut in 1 inch cubes
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salt
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pepper
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1 medium onion, chopped
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4 garlic cloves, minced
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5 cups rich chicken broth
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2 cups dried corn kernels (posole)
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1 teaspoon dried oregano
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1/4 cup cilantro, chopped
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2 -3 cups warm water (If using the dried posole) or 2 -3 cups additional chicken stock (If using the dried posole)
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1 medium potato, diced
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1 cup new mexico chili peppers, roasted, peeled and chopped or 1 cup anaheim chili, chopped, roasted and peeled
Instructions
- Warm a large heavy skillet over medium high heat; sprinkle the meat with salt and pepper.
- Add the seasoned meat to warmed skillet and cook stirring frequently until lightly browned.
- Lower the heat to medium and add the onion and garlic.
- Sauté until the onion is tender, about 5 minutes.
- Place the contents of the skillet into the crock-pot and add remaining ingredients.
- If using canned posole, wait until the last 2 hours to add to the crock-pot.
- Cover and simmer for 4 to 6 hours (depending on your crock-pot the cooking time may need to be increased), until the posole has popped and is tender.
- During the last few hours of cooking, it may be necessary to add the warm water or additional chicken stock; the dried posole will absorb the stock as it cooks.
- Salt the stew to taste, garnish with additional cilantro if desired and serve.