Slow-Cooker Pork Posole
Sprinkle the pork evenly with the cumin, salt, and black pepper. Heat the oil in a large skillet over medium-high. Add half of the pork to the skillet; cook, stirring occasionally, until golden brown, about 4 minutes. Transfer to a 5- to 6-quart slow cooker. Repeat the procedure with the remaining pork.Advertisement
Add the poblano chiles and onions to the skillet. Cook, stirring often, until the vegetables are almost tender and lightly caramelized, about 5 minutes. Add 1/2 cup of the stock to the skillet. Cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet; transfer to the slow cooker. Stir in the hominy, pinto beans, salsa verde, and remaining 3 1/2 cups stock. Cover and cook on LOW until the pork is tender, 7 to 8 hours. Skim the fat from the surface of the soup. Mash some of the beans and hominy with a potato masher. Ladle the soup into bowls. Serve with the sliced radishes, scallions, and oregano leaves, if desired.
Multicooker Directions: In Step 1, transfer both halves of the browned pork pieces to the inner pot of a 6-quart multicooker. In Step 2, transfer the cooked onion mixture to the pot. Stir in the hominy, pinto beans, salsa verde, and remaining 3 1/2 cups stock. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the pork is tender, about 8 hours. Turn off the cooker. Remove the lid; skim the fat from the surface of the soup. Finish Step 2.