Toasted Guajillo and Pork Posole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve with lime wedges, chopped onion, cilantro leaves, and sliced radish and cabbage, if desired. Ingredients:
3 dried guajillo chiles |
1 1/2 pounds pork shoulder, trimmed and cut into 2-inch pieces |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon canola oil |
3 cups fat-free, lower-sodium chicken broth |
3 cups water |
2 teaspoons ground cumin |
1/4 teaspoon ground cloves |
3 garlic cloves, crushed |
1 medium onion, cut into 4 wedges |
1 (7-ounce) can chipotle chiles in adobo sauce |
1 (29-ounce) can hominy, rinsed and drained |
Directions:
1. Preheat oven to 400°.
2. Place chiles on a baking sheet; bake at 400° for 4 minutes or until dark. Cool; remove stems and seeds.
3. Sprinkle pork with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add pork to pan; cook 5 minutes or until browned. Remove pork from pan. Wipe drippings from pan; return pork to pan. Add broth and next 5 ingredients (through onion), scraping pan to loosen browned bits. Add guajillo chiles and 1 tablespoon adobo sauce; reserve remaining chipotle chiles and sauce for another use. Bring to a boil; cover, reduce heat, and simmer 2 hours or until pork is tender.
4. Remove chiles, onion, garlic, and 1 cup cooking liquid; place in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; return to pan. Stir in hominy; cook 10 minutes.
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