Ingredients

• 1 medium sweet onion, diced
• 1 1/4 pounds to 1 1/2 pounds of beef back ribs or short ribs (if the ribs are whole, I cut them down into individual portions)
• 2 teaspoons of cumin seeds
• 3 large Roma tomatoes, diced
• 3 to 4 cloves garlic, minced
• 1 to 2 serrano peppers, minced
1 large poblano pepper, diced
• 1/3 to 1/2 cup cilantro, chopped
• 
2 bay leaves
2 cups hominy, cooked
• 
5 cups broth (I used half chicken and half beef, low sodium)
Salt and pepper, to taste

For the Garnish

• 2 cups shredded cabbage
• 1/2 cup sliced radishes
• 1/3 cup diced onions
1 avocado sliced
• 1 lemon or lime, sliced into wedges
• 
Chile limon seasoning or red pepper flakes, optional

*all garnishes are optional, according to what you like

Preparation

1. Layer all of the ingredients in the order listed in a 5 quart slow cooker.
2. Cook on high for 5 hours or on low for 8 hours.
3. Stir well to combine all of the ingredients taste for salt, garnish with your favorite toppings.

Cook’s Note

If you live in an area that has a large selection of Mexican products, I would suggest using the hominy in the large can for pozole or menudo. It should be labeled that way. It’s slightly bigger than the usual white or golden hominy you find in most stores. I used some leftover purple hominy I had cooked a few weeks earlier, but the purple is not as easy to find.