>>94439520You need Chile Ancho, Chile guajillo and arbol or california chile. These can be substituted but every substitution brings you further from traditional flavor. These boiled with a half onion and garlic head (i use a lot of garlic) and a few spices such as cumin & paprika will get you a slurry of flavor, a red "mole". This base is essential.
Use pork preferably a few bone in pieces to make a broth, again some onion and garlic plus tomato paste if you'd like a sweeter broth. Once the pork is cooked you may add the hominy and your red "mole". Super simple but adding other spices and herbs can easily increase the flavor depth: Cilantro, serrano, crushed red pepper and radish added before serving.
Airi would very much enjoy this recipe which makes this post on-topic.
