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

1. Bring the chile, pork, and 3 qt of water to a boil in a Dutch oven or large pot. Simmer for 1 hour.

2. 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.

3. Serve hot in bowls with some of the liquid, or drain with a slotted spoon and serve as a side.

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