Wow I am really starting to feel my age. After a wild weekend of birthday parties I am feeling completely wiped out today! Not to mention my scratchy throat, raspy voice and running nose. Grrrrr! Well, at least I was able to clinch a Kinect Dance Party victory on Saturday…..it makes it all worth it!
As you all know, when I’m feeling yucky, soup is the only solution! Since the majority of my work was from home today, I was able to make this long simmering posole. Nothing like a rich, spicy soup to make you feel all better! I know I have another “eventful” weekend coming up so I’d better get some rest this week in preparation. Really looking forward to seeing some of my good friends that are flying in from IL!!!!
Toasted Guajillo and Pork Posole recipe from Cooking Light
- 3 dried guajillo chiles
- 1 1/2 pounds pork shoulder, trimmed and cut into 2-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 3 cups fat-free, lower-sodium chicken broth
- 3 cups water
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cloves
- 3 garlic cloves, crushed
- 1 medium onion, cut into 4 wedges
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1 (29-ounce) can hominy, rinsed and drained
1. Preheat oven to 400°.
2. Place chiles on a baking sheet; bake at 400° for 4 minutes or until dark. Cool; remove stems and seeds.
3. 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.
4. 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.
***NOTE: I used dried New Mexico chilies. I couldn’t find Guajillo chilies anywhere so I just googled “Guajillo chile substitute” on my handy iphone while at the store. A few of the first responses said to use New Mexico chilies so that’s what I did.