Posole Rojo

8 ounces dried hominy, soaked overnight (see instructions below)

2 teaspoons olive oil

1½ pounds pork shoulder, trimmed and cut into 2-inch pieces

Kosher salt

Freshly ground black pepper

1 medium to large onion, quartered (keep root intact)

5 garlic cloves, crushed and divided

1 teaspoon ground cumin

2 bay leaves

2 large pinches of dried Mexican oregano, crumbled

8 cups chicken broth, low sodium

2 dried ancho chiles

2 dried guajillo chiles

2 dried chiles de arbol

2 teaspoons honey

½ lime, juiced

½ teaspoon kosher salt

For serving: lime wedges, cilantro leaves, cotija queso, sliced radishes, chopped romaine or cabbage, diced onion

Nutritional information per serving

(based on 12 servings):

Calories 188 (44% from fat) • carb. 11g • pro. 15g

fat 9g • sat. fat 2g • chol. 42mg • sod. 211mg

calc. 13mg • fiber 2g

1. The night before: Put the hominy in the cooking pot of the Cuisinart ® Rice and Grain Multicooker and add enough cold water to cover by 2 to 3 inches. Close the lid and select the Soak function. Set the timer for a minimum of 12 hours and up to 18 hours and press Start/Stop. After the hominy has soaked, drain and transfer to separate bowl and reserve.  Wash and dry the cooking pot and return to the unit.

2. Put the olive oil in the cooking pot and select the Sauté function. Generously season the meat with the salt and pepper. When the oil is hot and shimmering, add half the meat and brown on all sides, about 8 to 10 minutes.  Transfer the browned meat to the bowl with the soaked hominy. Repeat with the remaining.

3. Once all the meat has browned, add the first batch back along with the reserved hominy, to the cooking pot. Add the onion, 3 crushed garlic cloves, cumin, bay leaves, oregano and chicken stock. Close the lid. Select the One Pot function, set the timer for 3 hours and press Start/Stop.

4. Meanwhile, make the chile purée. Rinse the dried chiles and pat dry. Remove the stems and shake out the seeds. Toast the chiles and remaining 2 crushed garlic cloves in a dry skillet over medium-low heat, until aromatic (careful not to burn). Add water to cover and bring to a simmer. Remove from heat and allow to steep for 30 minutes. Add the softened chiles to the jar of a blender, along with the honey, lime juice, salt and 1 cup of the steeping liquid. Process to a smooth purée. Reserve.

5. When there are 30 minutes of cooking time remaining, open the lid and skim the fat from the top. Transfer the meat to a bowl. Discard the onion, garlic and bay leaves. Shred the meat into bite-size pieces and return to the pot along with the reserved chile purée. Close the lid again and let the unit complete its cooking program.

6. Once the audible tone sounds to indicate the end of cooking, transfer to individual serving bowls and top with the suggested garnishes.