Pork chili is a welcome change to the standard beef. We upgraded this version with a blend of dried chilies in place of the powdered stuff. We used a combination of a couple favorite chilies for rich flavor: Ancho chilies are dried poblanos and look like big wrinkly raisins. In fact, they have a dark, almost sweet dried fruit flavor. Guajillos chilies are longer with a smooth skin and provide mild to medium heat. Soak dried chilies in boiling water until softened, about 20 minutes before blending into stews like this one, or salsas, marinades and moles.
5 dried guajillo chiles (1¼ oz. total), stemmed, seeded, and torn into flat pieces
3 dried ancho chiles (¾ oz. total), stemmed, seeded, and torn into flat pieces
2 cups boiling water
6 garlic cloves, unpeeled
1½ cups lower-sodium chicken broth
¼ cup apple cider vinegar
2 tablespoons soy sauce
1 tablespoons kosher salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon honey
2 pounds boneless pork shoulder (Boston butt), trimmed and cut into 1-in. pieces
Heat a large cast-iron skillet over medium. Add chiles; cook, turning occasionally, until blistered and fragrant, about 4 minutes. Place boiling water in a medium bowl; add chiles, and let stand until softened, about 30 minutes. Drain, discarding liquid.
Return skillet to medium heat. Add garlic cloves; cook, stirring occasionally, until very soft and charred, 8 to 10 minutes. Cool completely, and peel. Transfer garlic and drained chiles to a blender; add broth, vinegar, soy sauce, salt, oregano, cumin, and honey. Process until smooth, about 30 seconds.
Combine chile mixture, pork, and hominy in a 6-quart slow cooker. Cover and cook on LOW until pork is tender, about 8 hours. Garnish with jalapeño, cheese, and lime wedges.
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