Login to Save Like

Ingredients

• 1/2 cup dried pink beans, picked over and rinsed
• 8 cups water, 4 cups very hot
• 6 dried guajillo chiles, stemmed
• 2 dried chipotle chiles, stemmed
• 4 large garlic cloves, smashed
• 1 medium onion, coarsely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano, preferably Mexican
• 1/2 teaspoon ground coriander
• One 28-ounce can peeled Italian tomatoes
• 3 tablespoons extra-virgin olive oil
• 2 1/2 pounds trimmed boneless pork shoulder, cut into 1-inch pieces
• Salt and freshly ground pepper
• 2 cups chicken stock or low-sodium broth
• 2 bay leaves
• One 15-ounce can white or yellow hominy, drained and rinsed
• Rice, sour cream, cilantro and Cheddar cheese, for serving

Description

Between Soaking The Beans And Simmering The Pork, This Chili Would Take About 3 1/2 Hours To Make In A Casserole Or Pot. A Pressure Cooker Reduces That Time By Two-thirds. If Guajillo Chiles Are Hard To Find, Pasilla, Ancho Or New Mexico Chiles Are Almost

MyRecipes