Soak the ancho and negro chili peppers in 6 cups of cold water until soft and pliable. Remove the stems and seeds and discard. Strain the soaking liquid and set aside. Place the chilies in a blender, along with the chipotle chili pepper, onion, garlic, spices, and 1-1/4 cups of the soaking liquid. Puree until smooth.

In a large saute pan, cook the pork in batches over high heat until browned on all sides. Transfer to a heavy-bottomed pot large enough to accommodate all the ingredients.

To the pork add the pureed chili pepper mixture and the remaining soaking liquid, plus 4 cups of fresh water. (For a richer flavor, you may substitute canned chicken broth for all or half of the fresh water.) Bring to a boil over high heat. Reduce the heat to moderate and simmer 1-1/4 hours, stirring occasionally, until the pork is tender. Add the hominy and cook 10 minutes, stirring occasionally. Add the cilantro, mix well and season with salt and pepper.

6 servings

You can find dried chili peppers, canned chipotle and hominy in any Latin American market, and most well-stocked grocery stores. Serve this robust, deeply flavored stew over rice or in shallow bowls with warm corn tortillas.

From: Judy Howle
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Sat, 18 Oct 1997