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Title: Posole with Chile Caribe
Categories: Mexican Chili Grain Pork Loo
Yield: 1 Batch
| 2 | Dried New Mexico chiles, crumbled | |
| 8 | oz | Frozen posole or dry posole soaked over night in water |
| 1 | md | Onion, chopped |
| 1 | ts | Garlic powder |
| 1 | ts | Oregano |
| 6 | c | Water |
| 1 | lb | Boneless pork in 1" cubes |
| 8 | Dried New Mexico chiles, stemmed and seeded | |
| 2 | c | Hot water |
| 2 | ts | Garlic powder |
| 1 | md | Onion, chopped |
| 1 | c | 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 1/2 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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