Quick help re Pozole chiles.
I am making Rick Bayless' pozole roja today. I decided last minute to make it with what I have on hand. The recipe calls for four ancho chiles and 4 guajillos.
I just realized I am out of anchos. I have mulatos, guajillos, cascabels, New Mexicos, and pasillas. What would be the best combination? Thanks a bunch!