Ingredients
4 dried ancho chiles4 dried guajillo or pasilla chiles2 tablespoons canola oil, divided1-1/2 cups boiling water2 pounds boneless pork, cut into 1-inch cubes1/2 cup chopped onion4 garlic cloves, minced3 cups chicken broth2 cans (29 ounces each) hominy, rinsed and drained1-1/2 teaspoons dried Mexican oregano1 teaspoon saltOptional toppings: Lime wedges, sliced radishes, diced avocado and sliced red onion
Preparation
In a Dutch oven, saute chiles in 1 tablespoon oil over medium heat until heated through, 1-2 minutes, pressing with a spatula (do not brown). Using a slotted spoon, transfer chiles to a bowl; add boiling water. Soak until softened, about 20 minutes. Remove stems and seeds, reserving water.
In the Dutch oven, brown pork in remaining 1 tablespoon oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 30 minutes.
Transfer chiles 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 the hominy, oregano and salt. Cover and simmer for 20 minutes. If desired, serve with toppings of your choice.
