Ingredients
2 dried new mexico chiles, crumbled
8 oz frozen posole or dry posole soaked, over night in water
1 medium onion, chopped
1 tsp garlic powder
1 tsp oregano
6 cup water
1 lb boneless pork in 1 cubes
8 dried new mexico chiles, stemmed an, d seeded
2 cup hot water
2 tsp 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 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
Servings: 1 batch
Posole With Chile Caribe Recipe brought to you by Recipe Ideas
Categories: Fish; Meat; Mexican; Seafood
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We hope you enjoy this Posole With Chile Caribe recipe.
