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

1. Preheat oven to 400°F.
2. Place the guajillo chiles on a baking sheet.
3. Bake for 4 minutes or until darkened, then remove from oven.
4. Once cool enough to handle, remove stems and seeds, then set aside.
5. Season the pork with salt and pepper.
6. In a large pot, over medium-high heat, add the the oil and pork.
7. Cook until browned—about 5 minutes.
8. Remove from pan, then drain out excess fat.
9. Add the guajillo chiles, broth, water, cumin, cloves, garlic, onion, and chipotle chiles.
10. Bring everything to a boil, cover, then reduce to a simmer for 2 hours.
11. Place the mixture in a blender, then liquefy.
12. Purée until smooth.
13. Return to the pot, then add the hominy.
14. Cook for an additional 10 minutes.
15. Garnish each bowl with your choice of toppings: limes, radishes, green onions, cabbage, and/or cilantro.

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