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Home Cooking

Red Posole - Chili blends? Straining?

Javaslinger | Feb 4, 201607:57 AM     3

I've been looking for a reasonably 'authentic' Red Posole that I'm adapting for a slow cooker. Basically make the sauce in advance, brown the meat, maybe sautee the onion, yada yada yada...

There have been a number of chili blends I've seem from all Ancho, all Guajillo, to 50/50, to some featuring Chili de Arbol... As a chemist and a coffee roaster, I love finding the perfect combinations.. Any suggestions?

Finally, I see most recipes strain the blended chili/onion/garlic/spice mix but others seem to use it as it. Is there a preferred method? Do you love flavor by straining?

Thanks!!

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