Posole with chile caribe

Yield: 1 batch

Measure Ingredient
2 \N 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 \N Dried New Mexico chiles, stemmed and seeded
2 cups Hot water
2 teaspoons Garlic powder
1 medium Onion, chopped
1 cup Cilantro leaves, chopped

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

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