Categories: Mexican
Ingredients
- 6 dried New Mexican red chile pods, stemmed and seeded
- 1-1.5 lbs pork shoulder, trimmed and cut into bite-sized cubes
- 30 oz can of posole, drained
- 2 medium onions, chopped
- 6-10 garlic cloves, minced
- 1 tbsp plus 1 tsp salt, or more to taste
Directions
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Bring the chile, pork, and 3 qt of water to a boil in a Dutch oven or large pot. Simmer for 1 hour.
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Stir in the onions, garlic, posole and salt and continue to simmer over low heat until the posole has absorbed the flavors. This will take roughly 30 minutes.
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Serve hot in bowls with some of the liquid, or drain with a slotted spoon and serve as a side.