Recipe for Posole With Chile Caribe


2 dried new mexico chiles, crumbled
8 oz frozen posole or dry posole soaked; over night in water
1 medium onion, chopped
1 teaspoon garlic powder
1 teaspoon 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 teaspoon garlic powder
1 medium onion, chopped
1 cup cilantro leaves, chopped


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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