Toasted Guajillo and Pork Posole

Gluten Free
Dairy Free
Health score
8%
Toasted Guajillo and Pork Posole
45 min.
6
269kcal

Suggestions


Welcome to a comforting culinary journey with our Toasted Guajillo and Pork Posole! This dish captures the vibrant and rich flavors of traditional Mexican cuisine while being both gluten-free and dairy-free, making it an excellent choice for a wide range of dietary preferences. In just 45 minutes, you can whip up a satisfying meal that warms not only the stomach but also the soul.

The centerpiece of this posole is the succulent pork shoulder, browned to perfection and then simmered with a mix of aromatic spices that include smoky chipotle chiles and toasty guajillo chiles. Combined with the hearty hominy and the depth of flavor provided by garlic and onion, each bite is a delightful explosion of taste. The balance of spices will certainly impress your family and friends, inviting them back for seconds!

Perfect for a cozy dinner or a gathering with loved ones, this posole can be easily adapted to suit your unique taste by adjusting the heat level or adding fresh toppings such as cilantro, lime, or avocado. Plus, with a calorie count of just 269 per serving, you can indulge guilt-free. So, roll up your sleeves and get ready to bring the warmth and flavor of this delightful dish into your kitchen!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • tablespoon canola oil 
  • ounce chipotle chiles in adobo sauce canned
  •  garlic cloves crushed
  • 0.3 teaspoon ground cloves 
  • teaspoons ground cumin 
  •  guajillo chiles dried
  • 29 ounce hominy rinsed drained canned
  • 0.5 teaspoon kosher salt 
  • cups lower-sodium chicken broth fat-free
  • medium onion cut into 4 wedges
  • 1.5 pounds boston butt pork shoulder trimmed cut into 2-inch pieces
  • cups water 

Equipment

  • frying pan
  • baking sheet
  • oven
  • blender
  • dutch oven

Directions

  1. Preheat oven to 40
  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.
  4. Heat oil in a large Dutch oven over medium-high heat.
  5. Add pork to pan; cook 5 minutes or until browned.
  6. Remove pork from pan. Wipe drippings from pan; return pork to pan.
  7. Add broth and next 5 ingredients (through onion), scraping pan to loosen browned bits.
  8. 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.
  9. Remove chiles, onion, garlic, and 1 cup cooking liquid; place in a blender.
  10. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
  11. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; return to pan. Stir in hominy; cook 10 minutes.

Nutrition Facts

Calories269kcal
Protein27.21%
Fat29.54%
Carbs43.25%

Properties

Glycemic Index
15.67
Glycemic Load
0.54
Inflammation Score
-5
Nutrition Score
13.586521739545%

Flavonoids

Isorhamnetin
0.92mg
Kaempferol
0.12mg
Myricetin
0.03mg
Quercetin
3.75mg

Nutrients percent of daily need

Calories:269.39kcal
13.47%
Fat:8.77g
13.49%
Saturated Fat:2.09g
13.04%
Carbohydrates:28.89g
9.63%
Net Carbohydrates:21.19g
7.71%
Sugar:6.23g
6.92%
Cholesterol:46.35mg
15.45%
Sodium:949.28mg
41.27%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.17g
36.34%
Vitamin B1:0.63mg
42.19%
Selenium:24.93µg
35.61%
Fiber:7.7g
30.79%
Zinc:3.72mg
24.83%
Phosphorus:201.63mg
20.16%
Vitamin B6:0.35mg
17.61%
Iron:3.12mg
17.33%
Potassium:567.64mg
16.22%
Vitamin B3:3.22mg
16.09%
Vitamin B2:0.26mg
15.04%
Manganese:0.25mg
12.54%
Magnesium:44.18mg
11.05%
Vitamin B12:0.58µg
9.68%
Vitamin A:480.27IU
9.61%
Vitamin B5:0.83mg
8.29%
Copper:0.15mg
7.51%
Calcium:41.88mg
4.19%
Vitamin K:4.22µg
4.02%
Vitamin E:0.57mg
3.78%
Vitamin C:2.98mg
3.61%
Folate:9.35µg
2.34%
Source:My Recipes