This is a good recipe, but I would highly recommend adding Mexican oregano or regular oregano if you don't have Mexican on hand. I had this at a friend's house last weekend and was looking for a copycat recipe and this is fairly close. Don't be fooled by all the peppers used in this recipe. It's not spicy at all.
Edit: Okay, so I had my friends over after the first time making this, so I'm changing my rating. Based on the way I was told they make it, I made the following changes. Use 3 guajillo and 3 ancho chiles. Leave out the pasilla as it makes it taste more like an American chili. Second, is toast the peppers first. Use a tablespoon of olive oil and saute them with the onions on medium high heat until the onions are going translucent, then add the cumin seeds and garlic, then continue following the recipe. Toasting the peppers doesn't seem like a big deal, but it makes all the difference in the world as far as bringing out the flavors. I doubled the recipe and used 6 guajillo and 6 ancho peppers along with a 6 lb can of hominy. Use low sodium chicken broth, garnish with cabbage, onions, cilantro, sliced radishes and hot sauce and you've got a tasty, healthy meal.
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This is a good recipe, but I would highly recommend adding Mexican oregano or regular oregano...