Lunchbreak: Fried Red Snapper with Posole Broth

Chef Chris Curren prepares a Fried Red Snapper with Posole Broth on WGN's Lunchbreak.

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Recipe:

Fried Red Snapper with Posole Broth

Ingredients

3/4 cup dried chiles de arbol

4 or 5 dried ancho chiles

6 cloves garlic (2 smashed, 4 finely chopped)

Kosher salt

2 pounds boneless pork shoulder, trimmed and cut in half

2 teaspoons ground cumin

2 tablespoons vegetable oil

1 large white onion, chopped