Toasted Guajillo & Pork Posole

By shirl1_

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!

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

Preparation

Step 1

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