Jalisco Red Posole

1. 1

   Put the ribs and the whole onion in a stock pot. Cover with water and simmer on low heat for about an hour, until tender and falling off the bone. (Occasionally remove the foam that collects on the surface of the water.) Remove the meat but don't discard the stock. Debone and dice the meat. Set aside.

2. 2

   As the stock sits, remove the fat that gathers on the surface.

3. 3

   While the pork is cooking, cover the chili peppers with boiling water and let them sit until they soften. Blend the peppers with a little of the water they soaked in until a thick sauce is formed.

4. 4

   In a pot, combine the chili sauce, pork meat, and the reserved stock until everything is covered. Salt to taste.

5. 5

   Simmer on low heat for half an hour or until slightly thickened.

6. 6

   Remove from heat and stir in the drained corn.

7. 7

   Put the accompaniments in different bowls on the table so each person can decorate their posole as they like.

* Per serving · 4 servings · Values may vary.

No additional tips available.