Pork Posole
Ingredients
- 3 dried guajillo chiles
- 1½ pounds pork shoulder, trimmed and cut into 2-inch pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon canola oil
- 3 cups low-sodium chicken broth
- 3 cups water
- 2 teaspoons ground cumin
- ¼ teaspoon ground cloves
- 3 garlic cloves, crushed
- 1 medium onion, cut into wedges
- 1 tablespoon canned chipotle chiles in adobo sauce
- 1 (29-ounce) can hominy, rinsed and drained
Optional toppings
- 3 limes, cut into wedges
- 1 cup radishes, sliced
- ½ cup green onions, chopped
- ½ cabbage, shredded
- ¼ cup cilantro leaves, chopped=
Directions
- Preheat oven to 400°F.
- Place the guajillo chiles on a baking sheet.
- Bake for 4 minutes or until darkened, then remove from oven.
- Once cool enough to handle, remove stems and seeds, then set aside.
- Season the pork with salt and pepper.
- In a large pot, over medium-high heat, add the the oil and pork.
- Cook until browned—about 5 minutes.
- Remove from pan, then drain out excess fat.
- Add the guajillo chiles, broth, water, cumin, cloves, garlic, onion, and chipotle chiles.
- Bring everything to a boil, cover, then reduce to a simmer for 2 hours.
- Place the mixture in a blender, then liquefy.
- Purée until smooth.
- Return to the pot, then add the hominy.
- Cook for an additional 10 minutes.
- Garnish each bowl with your choice of toppings: limes, radishes, green onions, cabbage, and/or cilantro.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 380 (130 from fat) |
| Total fat | 15g |
| Saturated fat | 4g |
| Cholesterol | 55mg |
| Sodium | 620mg |
| Carbohydrate | 32g (3g dietary fiber, 3g sugar) |
| Protein | 24g |
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