We use ancho chiles in this recipe, which are the dried version of poblano peppers.
They give the stew a smoky flavor and pack a fairly mild heat.
Find these chiles in the international aisle of the supermarket or at your local Mexican market.
Credit:Hector Sanchez; Styling: Caroline M. Cunningham
The dish has deep roots in indigenous Mexican culture, and predates colonization by the Spanish.
Its main ingredient, corn, was a sacred crop for both Aztecs and Mayans.
cans hominy, drained and rinsed
1(28-oz.)
Add ingredients to slow cooker:
Place pork in a 7-qt.
Stir onion, next 8 ingredients, and 2 cups stock into slow cooker with pork.
Add dried chiles, and let stand 10 minutes.
Remove and discard tops of chiles.
Blend broth and chiles:
Process broth and chiles in a blender until smooth.
Stir chile mixture into pork mixture.
Serve with lime wedges and radishes.
