Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jun 26, 2006 07:03 PM

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!

  1. Click to Upload a photo (10 MB limit)
  1. I'd use a mix of mulatos and pasillas. My posole recipe uses anchos and mulatos, with instructions to substitute more anchos or pasillas if you can't find the mulatos.

    Can't see why it wouldn't work in reverse.....