-
1
INSTRUCTIONS:
-
2
Preheat oven to 400u00b0F.
-
3
Slice off tops of garlic heads, about 1/4.
-
4
Place garlic, cut side up, on a piece of foil big enough to just wrap the garlic completely.
-
5
Drizzle garlic heads with extra virgin olive oil.
-
6
Sprinkle garlic with a pinch of kosher salt and a couple grinds of pepper.
-
7
Wrap garlic in foil and place on middle oven rack for about 45 minutes.
-
8
Remove and let cool.
-
9
Heat 1/3 Cup olive oil in a large heavy skillet over mod. high heat.
-
10
Add chiles to oil until just soft, don't crowd the pan.
-
11
Remove chiles and set aside.
-
12
Salt and pepper pork well.
-
13
Add pork to pan one at a time, don't crowd the pan. Sear meat on all sides, remove to drain and work in batches.
-
14
In a heavy 4-5 qrt. pot over med. high heat, add pork and chilies.
-
15
Add 1/2 Cup water to pan.
-
16
Press garlic heads to squeeze out garlic and add to pan.
-
17
Add posole, salt and pepper. Stir.
-
18
Add 4 qrts of water to pan, cover and bring to a boil.
-
19
As soon as everything comes to a boil, reduce heat to a simmer, uncover and simmer for 3 hours. Pork should be very tender.
-
20
About 30 minutes before posole is done, prepare garnishes and set out for serving.
