Toast ancho chilies in cast iron skillet for about 5-7 minutes or until fragrant and aromatic.
Add toasted chilies to small saucepan and cover with 1 1/2 cups water; bring to a boil. Reduce heat to medium-low. Cook for 10 to 15 minutes or until chilies are soft and tender; Drain and reserve cooking liquid. Cool slightly. Add chilies and 1 cup cooking liquid to blender and puree until smooth; set aside.
Heat oil in Dutch oven or large saucepan set over medium heat. Brown pork shoulder in batches until golden brown, about 5 to 8 minutes; set aside in bowl. Add onion, garlic, cumin, oregano, Bay leaves, salt and pepper and cook for 3 to 5 minutes or until onions are tender. Stir in broth, pork and chili puree and bring to a boil. Reduce heat to medium-low. Cover and cook for 1 1/2 to 2 1/2 hours or until pork is very tender.
Meanwhile, prepare rice according to package directions.
Remove pork and shred with 2 forks. Stir hominy into broth; bring to a boil. Reduce heat to medium-low. Cook at a simmer for 10 to 15 minutes.
Stir in shredded pork. Cook for 5 to 8 minutes or until heated through. Stir in lime juice.
Divide rice among 12 shallow bowls. Top with the pozole and garnish with avocado, pickled red onions, radishes and cilantro. Serve with lime wedges.
To pickle red onion: Toss together 1 sliced red onion, 1/2 cup apple cider vinegar, 1/2 tsp each salt and pepper. Let stand for 20 to 30 minutes or until lightly pickled.
Nothing hits the spot like a warm and comforting stew on a chilly autumn day. Even better when that delicious stew is a classic dish you already know and love. This Red Pozole Rice brings you all of the traditional pozole flavors that make this Latin dish so popular. Made with an array of spices, tender pork, ancho chile, hominy, and fluffy Carolina® White Rice, this version of a beloved classic is the perfect dish to enjoy on a cold day.
The chilly fall weather is the perfect time to enjoy warm and delicious comfort foods and while you may already have some favorites, there’s always room to discover new ones! Love a warm and creamy dish? This Poblano Pepper Strips with Cream and Rice recipe made with Carolina® Parboiled Rice is the perfect creamy and delicious meal to enjoy for lunch or dinner on a cold autumn day.
Enjoy a good enchilada recipe? Have trouble deciding whether to make red sauce enchiladas or green sauce enchiladas? Well, with this tasty Red and Green Enchiladas with Jasmine Rice recipe, you don’t have to choose! Let the tasty enchilada flavor you know and love with a little bit of spice warm you up and fill you up on a chilly fall day.
Substitute dried ancho chilies with New Mexican dried chilies. Add 2 to 3 spicy chilies de arbol to sauce if desired.