Slow-cooker pozole rojo

Step 1

Place the bay leaf or leaves on the bottom of the slow cooker.

Step 2

Arrange the boneless country pork ribs on their sides, covering up the bay leaf, and cover the bottom of the slow cooker.

Step 3

Sprinkle kosher salt and Mexican oregano over the meat. Cover the slow cooker and turn on low heat. Cook for 2 hours, turn meat, and cook for 1 more hour.

Step 4

After the third hour, open the can of Teasdale Easy Prep and pour the liquid in first. Spoon the hominy over the top and even out so everything is covered by broth.

Step 5

Turn slow cooker to high heat and cook for 1.5 to 2 hours, until the broth comes to a boil. Remove lid, turn off heat (or turn slow cooker to keep warm setting) and ladle into bowls.

Step 6

Garnish with a squeeze of lime juice, sliced radishes, shredded iceberg lettuce or cabbage, diced white onion, chopped cilantro, and a sprinkle of Mexican oregano and ground chile piquin or ancho (optional).