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1
Preheat the oven to 400 degrees F.
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2
Put the garlic onto a piece of aluminum foil and drizzle with a little olive oil.
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3
Close up the foil and roast until the garlic is soft, about 45 minutes.
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4
In a large skillet, heat a thin film of oil over moderate heat.
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5
Add the chiles and brown on all sides.
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6
Remove the chiles and set the skillet aside.
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7
Generously season the meat with salt and pepper.
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8
Reheat the same skillet over medium heat and cook the meat until well browned on all sides, about 15 minutes.
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9
Do this in batches to avoid crowding the pan, adding additional oil as needed.
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10
Remove the meat with a slotted spoon and set aside.
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11
Pour off the excess fat from the pan.
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12
Deglaze the pan with about 1/2 cup water, scraping the browned bits off the bottom.
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13
In a large pot, bring 4 quarts of water to a simmer and add the liquid from the skillet.
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14
Add the garlic, chiles, posole, oregano, and pepper to taste.
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15
Simmer 1 hour.
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16
Add the browned meat.
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17
Simmer gently, partially covered, about 2 hours, or until the meat is very tender.
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18
Taste and adjust the seasoning.
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19
Serve the posole in soup bowls with the garnishes in individual bowls on the side.
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20
2 ounces chiles de arbol (80 to 90 chiles)
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21
1 garlic clove, minced
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22
1 teaspoon dried Mexican oregano
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23
In a large skillet lined with aluminum foil, toast the chiles over moderate heat for about 5 minutes, until they almost smoke, stirring often.
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24
Bring 2 cups of salted water to a boil.
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25
Add the toasted chiles, garlic, and oregano.
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26
Simmer about 10 minutes, or until the chiles are soft.
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27
Pour into a blender.
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28
Blend on low speed for several seconds, then increase to high speed for about 1 minute or until smooth.
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29
Add water to thin out sauce if you prefer.
