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Toasted Guajillo and Pork Posole

Photo: John Autry; Styling: Leigh Ann Ross
Yield 6 servings (serving size: 1 1/4 cups)
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

Nutrition 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

How to Make It

  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.