- 1 tbsp (15 ml) olive oil
- 2½ lbs (1.25 kg) sliced country-style pork rib or side pork ribs, trimmed of fat
- 2 onions, finely chopped
- 6 cloves garlic, minced
- 2 tsp (10 ml) dried oregano leaves, preferably Mexican, crumbled
- ½ tsp (2 ml) cracked black peppercorns
- 1 tbsp (15 ml) cumin seeds, toasted
- 2 cups (500 ml) chicken or vegetable stock
- 2 (25 ml) tbsp tomato paste
- 3 cans (each 15 oz/425 g) hominy, drained and rinsed
- 1 tbsp (15 ml) ancho chili powder, dissolved in
- 2 tbsp (25 ml) lime juice
- 1 jalapeño pepper or chipotle pepper in adobo sauce, minced
- 8 cups (2 l) chopped, stemmed kale (about 1 large bunch)
- ½ cup (125 ml) finely chopped red or green onion
- ½ cup (125 ml) finely chopped cilantro
- 1 avocado, peeled and diced, optional
- Sliced radishes, optional
- Lime wedges
- Large (minimum 6 quart) slow cooker
- In a skillet, heat oil over medium-high heat for 30 seconds. Add ribs, in batches, and brown on both sides, about 5 minutes per batch. Transfer to slow cooker stoneware.
- In same skillet, reduce heat to medium and add onions to pan and cook, stirring, until softened, about 5 minutes. Add garlic, oregano, peppercorns and toasted cumin and cook, stirring, for 1 minute. Add chicken stock and tomato paste and bring to a boil. Transfer to slow cooker stoneware.
- Add hominy and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until ribs are tender and falling off the bone.
- Add chili powder solution and jalapeño pepper and stir well. Add kale, in batches, completely submerging each batch in the liquid before adding another. Cover and cook on High for 20 to 30 minutes, until kale is tender. To serve, ladle into bowls and garnish with onion, cilantro and avocado and/or radishes, if using. Pass lime wedges at the table.