Serve with lime wedges, chopped onion, cilantro leaves, and sliced radish and cabbage, if desired.
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
How to Make It
Preheat oven to 400°.
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 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.
Made on a cold & rainy afternoon. Prepped to recipe proportions with some changes to taste. Added 1 minced chipotle with the 1tbs adobo from the can. From another CL posole recipe, used 1/2c beer to deglaze, then returned meat to pan & let boil til beer almost gone. Used 1 box low-sodium broth (4c) and 2c water rather than half/half. Simmered two hours, lid off. Added a bit more salt with the hominy. Served with lime and avocado, radish, scallion toppings. Cheese quesadillas & beer. Very good.
I love this recipe! I subsitute pasilla chiles (two) instead of the guajillos (sp). It's so easy to make and it's delicious! A little on the spicey side but my husband and I love it, so I make it about once a month or so.
This was delicious!!! I used leftover slow-cooker carnitas that I had and 6 cups of chicken broth instead of 3 chicken broth and 3 water. Very tasty. Guests raved about it and asked for more. Lime definitely added a lot to the taste. I will make this again.
This is an excellent dish for warming inside & out on a cold winter evening. The spice level is perfect, smoky heat but not overwhelming. I followed the recipe as written, except I used thick boneless pork chops cut in 1/2" pieces. I also liked the suggestion of adding fresh lime juice at the very end. It needed nothing more than the suggested condiments (radishes, green onions, cilantro & lime wedges) & warm flour tortillas. Yum!
I had something like this in Mexico and loved the salty spicy taste. I can only handle 1 chipotle chiles, so go easy and find your heat tolerance. 2-hour cooking time is too long, I used pork tenderloin which can cut cooking time down to 30 mins. Trim the fat off the meat well and you can skip the meat draining step. Also, I don't have time to roast the Guajillo chiles, just use one tiny can of roasted green chiles. I added two large red peppers to make it more nutritious. Pour water and broth to cover above 1 inch and add more if you like at the end. Great soup with lime juice added.
Like the other reviewer, I recommend allowing the broth to reduce to both concentrate the flavor and decrease the amount of liquid (thus making more of a stew texture). I also added about 4 chipotles instead of one, but we like really spicy food in our house. Prior to blending, I removed two of the chipotles, but allowed the remaining two to be blended into the soup. To blend, I used my stick blender in the pot which was much easier than transferring the soup to my food processor. All in all, a fabulous soup that is great for this time of the year. I will make it frequently!
This is a pretty good, easy recipe. The 6 cups of liquid seemed a bit overwhelming to the amount of meat and hominy when I read the recipe. I cut back on the liquid and just used 2 cans of low sodium chicken broth. I added another teaspoon of cumin at the end of cooking to punch up the flavor. I would also suggest cooking with the lid off to allow for some reduction. A bit of acid like some lime juice might brighten up the flavors a bit before serving. I'll try that with the leftovers.
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