MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pozole
 Categories: Pork, Chilies, Vegetables, Herbs
      Yield: 8 Servings

      4    Dried guajillo or pasilla
           - chiles
      4    Dried ancho chiles
      2 tb Canola oil; divided
  1 1/2 c  Water; boiling
      2 lb Boneless pork;
           - cut in 1" cubes
    1/2 c  Onion; chopped
      4 cl Garlic; minced
      3 c  Chicken broth
     58 oz Hominy (2 cans);
           - rinsed and drained
  1 1/2 ts Dried Mexican oregano
      1 ts Salt

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Lime wedges
           Radishes; sliced
           Avocado; diced
           Red onion; sliced

  In a Dutch oven, saute chilies in 1 tb oil over medium heat until
  heated through, 1 to 2 minutes, pressing with a spatula (do not
  brown). Using a slotted spoon, transfer chilies to a bowl; add the
  boiling water. Soak until softened, about 20 minutes. Remove stems
  and seeds, reserving water.

  In the Dutch oven, brown pork in remaining 1 tb oil in batches,
  sauteing onion and garlic with the last batch of pork. Return all
  pork to pan and add broth. Bring to a boil. Reduce heat; cover and
  simmer until meat is tender, about 30 minutes.

  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 hominy,
  oregano, and salt. Cover and simmer for 20 minutes. Serve with
  optional toppings as desired.

  Taste of Home Test Kitchen, Milwaukee, Wisconsin

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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