Toasted Guajillo & Pork Posole

This Mexican-style soup is hearty and comforting, but not heavy or robust in the way a mole or chili would be. Serve with Lime wedges, chopped onion, cilantro leases, sliced radish. Enjoy!

Photo by Shirley R.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Preheat oven to 400°F. Place chiles on a baking sheet; bake at 400° for 4 minutes or until dark. Cool; remove stems and seeds. 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 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. 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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