Slow Cooker Pozole
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
1 dried chile negro (pasilla), soaked in boiling water for 30 minutes and drained
2 (14.5 oz) cans chicken broth
3/4 lb pork tenderloin, cubed
3/4 lb skinless, boneless chicken breast halves, cut int o 2-inch pieces
2 cups chopped onion
1 bay leaf
2 tsp dried Mexican oregano
2 Tbsp ground cumin
1 1/2 tsp crushed garlic
1 (4 oz) can diced green chiles
1 (14.5 oz) can beef broth
1 (15 oz) can white hominy, drained
1 (15 oz) can yellow hominy, drained
Remove the stem from the rehydrated chile pepper. Combine with 1 can chicken broth in a blender or food processor, and puree until smooth. Pour into a 5 or 6 quart slow cooker.
Pour in remaining can of chicken broth, and add the pork, chicken, onion, garlic, green chiles, and white and yellow hominy. Season with the bay leaf, oregano, and cumin. Cover and cook on high for 4 to 5 hours, or on low 6 to 7 hours. Remove the bay leaf before serving.