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- 4 dried ancho chilies
- 4 dried guajillo or pasilla chilies
- 2 tablespoons canola oil, divided
- 1-1/2 cups boiling water
- 2 pounds boneless pork, cut into 1-inch cubes
- 1/2 cup chopped onion
- 4 garlic cloves, minced
- 3 cups chicken broth
- 2 cans (29 ounces each) hominy, rinsed and drained
- 1-1/2 teaspoons dried Mexican oregano
- 1 teaspoon salt
- Optional toppings: lime wedges, sliced radishes, diced avocado and chopped onion
- In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies tn a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water.
- In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender.
- Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice. Yield: 8 servings (2-1/2 quarts).
- Editor's Note: When handling chilies, disposable gloves are recommended. Avoid touching your face.
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