Toasted Guajillo and Pork Posole

Toasted Guajillo and Pork Posole Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Serve with lime wedges, chopped onion, cilantro leaves, and sliced radish and cabbage, if desired.

Yield:

6 servings (serving size: 1 1/4 cups)

Recipe from

Nutritional Information

Calories 273
Fat 10.4 g
Satfat 2.7 g
Monofat 4.8 g
Polyfat 1.8 g
Protein 25.1 g
Carbohydrate 17.7 g
Fiber 3.2 g
Cholesterol 74 mg
Iron 2.5 mg
Sodium 704 mg
Calcium 33 mg

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

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.

Note:

Jess Thomson,

November 2010
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