Toasted Guajillo and Pork Posole
Serve with lime wedges, chopped onion, cilantro leaves, and sliced radish and cabbage, if desired.
Serve with lime wedges, chopped onion, cilantro leaves, and sliced radish and cabbage, if desired.
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.
Read MoreI 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.
Read MoreThis 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.
Read MoreThis 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!
Read MoreI 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.
Read MoreAwesome. Better the next day. I am making it with slow roasted pork shoulder I have left over this time. Great on a cold winter night.
Read MoreLike 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!
Read MoreThis 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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