Pozole with Cilantro and Roasted Pasilla Peppers

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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2 pasilla peppers
3 Tbsp vegetable oil
1 medium onion
3 cloves garlic
1/2 bunch cilantro
1 1/2 lb boneless pork chops
2 cans (12-oz each) hominy, drained and rinsed
1/2 tsp chili powder
1 bay leaf
8 cups chicken stock
Salt and pepper


Place pasilla pepper on a baking sheet and put under a preheated broiler. Cook for about 20 minutes turning occasionally until skin is charred.

Meanwhile, preheat oil in a large soup pot over medium heat. Peel and dice onion then add to the oil. Cook for about three minutes then add peeled and chopped garlic cooking for another minute.

While onion and garlic are cooking, rinse cilantro then roughly chop both stems and leaves. Add chopped cilantro to onion and garlic stirring to combine. Cook for about one minute until cilantro has wilted slightly.

While onions and cilantro are cooking, cut pork into bite sized pieces about 1/2-inch by 1/2-inch. Remove half of the onion-cilantro mixture and set aside in a blender. Add cut pork, hominy, chili powder, bay leaf, and chicken stock to the soup pot. Stir to combine along with a bit of salt and pepper. Cover pot with lid and bring to a boil.

When pepper are charred, remove from oven and let rest on a cutting board for a minute until cool enough to handle. Remove and discard as much skin as possible along with the stem and seeds. Add peppers to the blender with the sauted onion and 2 Tbsp water. Puree until smooth. Add the mixture back to the soup pot which at this point should be boiling or close to boiling. Continue to cook over high heat for another five minutes until pork is cooked through. Adjust seasoning with salt and pepper. Serve lime wedges alongside.

Serves 4.

From cdkitchen.com