Ingredients
Units
Scale
- 1 ounce dried ancho chile peppers, seeded and stems removed
- 1 ounce dried guajillo peppers, seeded and stems removed
- 2–3 chipotle peppers in adobo sauce
- 1 cup reserved chile water
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, diced
- 4–5 large garlic cloves, minced
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3 bay leaves
- 4 cups of chicken broth or water
- 1.5 pounds smoked pulled pork or shredded pulled pork* (see note in Ingredients section above)
- 2 14.-5 cans white hominy
- Toppings of choice, for garnish
Instructions
- Bring a small saucepan or pot of water to a boil. Remove stems from the dried ancho and guajillo peppers and slice each pepper vertically down the middle to remove and discard the seeds. the dried peppers to the pan, cover, turn off the heat and set a timer for 10 minutes.
- Transfer the chipotle peppers in adobo to a small food processor or blender. Add 1/4 cup of broth/water and process until smooth, about 30 seconds. Pour the mixture into a bowl and set aside.
- When your ancho and guajillo peppers have boiled for about 10 minutes, transfer the peppers to the food processor or blender in small batches along with the reserved chile water. Process the peppers until smooth, about 30-45 seconds. Do not combine the ancho and guajillo pepper mixture with the chipotle peppers. Set them aside in a separate bowl.
- Dice the onion, mince the garlic, measure the spices, drain and rinse the hominy. Prepare your toppings.
- In a large stew pot or Dutch oven, heat extra-virgin olive oil over medium heat. Add the onions and garlic. Sauté until fragrant, about 3-5 minutes. Add the cumin, oregano, cinnamon and salt to the pot and continue to sauté for 30-45 seconds. Add the chipotle chile mixture and continue to sauté briefly.
- Pour the ancho and guajillo chile pepper mixture through a metal mesh strainer and into the pot. Next, pour the broth or water through the strainer. You want to get as much as the chile liquid as possible without adding the chewy little pieces of dried pepper to your soup. If needed, use a spoon to gently push the liquid through the strainer.
- Increase heat to medium-high and bring the soup base to a boil. Add the pork, hominy and bay leaves and return the stew to a boil. Reduce heat and simmer for about 10 minutes. Remove bay leaves.
- Ladle the stew into bowls, garnish and serve.
Notes
- This recipe calls for minimal salt because there may already be a good amount of salt in the meat, depending on the type of pork you use. Taste and adjust the salt to your preferences.
- This recipe is freezer friendly.
- Prep Time: 20 mins.
- Cook Time: 40 mins.
- Category: Soups + Stews
- Method: Stovetop
- Cuisine: Mexican