Posole with chile caribe
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Dried New Mexico chiles, crumbled | |
| 8 | ounces | Frozen posole or dry posole soaked over night in water |
| 1 | medium | Onion, chopped |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Oregano |
| 6 | cups | Water |
| 1 | pounds | Boneless pork in 1\" cubes |
| 8 | Dried New Mexico chiles, stemmed and seeded | |
| 2 | cups | Hot water |
| 2 | teaspoons | Garlic powder |
| 1 | medium | Onion, chopped |
| 1 | cup | Cilantro leaves, chopped |
Directions
KP> The Mexicans make a wonderful pork stew called Pozole that contains KP> hominy, pork, chunks of chiles, onions, etc, topped with fresh chopped KP> veggies, lime juice.
From DeWitt and Gerlach, Whole Chile Pepper Book: Posole is one of the ... most basic methods of preparing corn.
... The name seems to be a variation of -pozo-, Spanish for "puddle," and in Mexico the dish is spelled -pozole-.
Cook first 6 ingredients over medium heat for 3 hr or until posole is tender. Add water as necessary. Add pork and cook ½ hr or until tender. Serve in soup bowls, accompanied by soft tortillas.
Soak the 8 chiles in hot water for 15 min. Put chiles and 1 c of the water and the garlic powder in a blender and blend until smooth.
Serve in a bowl on the side. Serve the onion and cilantro in bowls on the side.
From: Michael Loo