Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 3

Serve with lime wedges, chopped onion, cilantro leaves, and sliced radish and cabbage, if desired.

Jess Thomson
Recipe by Cooking Light November 2010

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

273 calories; fat 10.4g; saturated fat 2.7g; mono fat 4.8g; poly fat 1.8g; protein 25.1g; carbohydrates 17.7g; fiber 3.2g; cholesterol 74mg; iron 2.5mg; sodium 704mg; calcium 33mg.
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