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 and seeded
2 cup Hot water
2 tsp Garlic powder
1 medium Onion, chopped
1 cup Cilantro leaves, chopped
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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. |
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