🍲 Mexican Pork Posole Rojo 🌶️

A Taste of Tradition Straight to Your Table: Perfect for Family Gatherings and Cozy Nights

🍽️ Ingredients 🍽️
- 1 can (15 oz) hominy, drained and rinsed
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 3-4 dried guajillo chilies, stems and seeds removed
- 2 tablespoons vegetable oil
- 1 large onion, quartered
- 1-2 dried ancho chilies, stems and seeds removed
- 2 pounds pork shoulder or pork butt, cut into chunks
- 1 teaspoon oregano
- Salt and pepper to taste
- 8 cups chicken broth or water
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
- Sliced radishes, diced avocado, and chopped onions for garnish (optional)

🧑‍🍳 Directions 🧑‍🍳
1. Toast the chilies: In a dry skillet over medium heat, toast the guajillo and ancho chilies until fragrant, about 1-2 minutes, ensuring they don't burn. Soak the toasted chilies in hot water in a bowl for 15 minutes, then drain and blend with a bit of water to create a smooth paste.
2. Brown the pork: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork chunks and sear until all sides are browned. Toss in the onion and garlic, and sauté for another 2-3 minutes until aromatic.
3. Combine the ingredients: Stir in the chili paste, chicken broth, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the pork is tender enough to shred easily with a fork.
4. Add hominy: Mix in the hominy and continue to simmer for an additional 20-30 minutes, allowing the flavors to blend together thoroughly.
5. Serve: Spoon the posole into bowls and garnish with cilantro, lime wedges, and optional radishes, avocado, or onions.

🍎 Nutritional Information 🍎
- Calories: Approximately 330 per serving
- Carbohydrates: 15g
- Proteins: 25g
- Fats: 18g
- Note: Nutritional values are estimated based on the ingredients used.

💡 Tips and Tricks 💡
- For a deeper flavor, consider roasting the chilies in the oven instead of toasting them on the stove.
- If you prefer a thicker broth, you can blend some of the hominy along with the chilies.
- This dish is great for meal prep as the flavors develop more with time.

⏳ Preparation time ⏳
Preparation time: 30 minutes | Cooking time: 120 minutes | Serving: Serves 6-8