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Toasted Chiles With Pork And Chicken Posole Recipe

Ingredients

How to make it

  • To toast chiles heat griddle (cormal) over medium heat. Place guajillo and ancho chile on griddle. Watch them until they turn brown, turning to other side (watch carfully they burn easily!). Remove from griddle and cool; remove stems and seeds.
  • Heat oil in dutch oven. Sprinkle pork and chicken with adobo and cracked pepper. Place minced garlic, shallot and onion into dutch oven cook until almost translucent. Add pork and chicken, cook until browned on outside. Add water, chicken bouillon powder, mexican oregano, cumin, coriander, cloves and bay leaves; cover dutch oven and bring to boil once boiling add toasted chiles and cover again, reduce heat to low and simmer for 2 hours.
  • After 2 hours using slotted spoon remove chiles and place into blender, add about 1 cup juices from soup. Blend until smooth, add puree back into dutch oven, also add hominy, cover and let simmer another 30 minutes. Serve with favorite toppings.

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sharebear1 Coon Rapids, MN

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