* I specifically used 2 ancho chiles, 1 pasilla negro chile and 1 morita chile here. I like the depth of flavor that the blend of chiles gives; however, you can certainly use just 1 chile here if the others aren’t available. Using 100% ancho chiles would result in a flavor very similar to Mexican Red Pozole. If you decide to make up your own chile blend, be sure the bulk of the chiles fall in the sweet-raisiny category (like ancho). I used just 1 morita chile (smoked red jalapeno), and the soup was plenty spicy. Any more, and it would have been too spicy.
** I like this pressure cooker, and I would highly recommend getting one to make dishes like these (typically slow cooked) in under 1 hour! If you want to make this recipe, but you don’t have a pressure cooker, you can prepare through step 3, and just simmer on low heat (partially covered) until the pork is very tender ( 1 1/2 – 2 hours).