Ingredients

  • 2 red chiles crumbled
  • 8 ounces posole
  • 1 onion chopped
  • 1 glove garlic minced
  • 1 teaspoon oregano
  • 6 cups water
  • 450 grams pork loin cut 1 inch cubes
  • Chile Caribe
  • 8 red chiles dried, stem/seeds re
  • 2 cloves garlic

Directions

1. Posole: Combine all ingredients, except port, in a pot and boil at medium heat for about 3 hours, or until the posole is tender, add more water if necessary.
2. Add the pork and continue cooking for 1/2 hour, or until pork is tender.
3. Chile Caribe Sauce: Cover chiles with hot water and let them soak for 15 minutes until softened. Place chiles with 1 cup of the water they were soaking in and the garlic in a bliender and pureé to a sauce.
4. To Serve: Serve posole in bowls accompanied by warm flour tortillas. Three additional bowls of garnishes should be provided, the Chile Caribe, freshly minced cilantro, and freshly chopped onion.
5. You can add some of the Chile Caribe sauce to the posole during the last hour of cooking.

Notes
Notes:Original recipe serves 5.


Categories
Pork, hot, main coursesoups
Keywords
Pork, main coursesoups, hot
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