Yield: 1 Servings
|\N \N||Mel's Instructions|
Start with the basic Pazole Jalisco recipe and then follow these instructions: Add to the pozole, at the same time you add the meat, the following: 6 crushed garlic cloves; 4 dried red chiles (of the large variety, such as ancho or guajillo) First lightly char and then soak them in 1 cup hot water. Then remove stems and seeds and puree in blender with the water. Continue cooking as before.