Felicita's Posole

Name: Felicita's Posole
Prep time: 4 h 35 min
Cook time: 4 h 35 min
Total time: 4 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 3 whole ancho chiles, seeded and stemmed; 57 grams chiles de arbol (80 to 90 chiles); 2 avocados, cut into chunks; 907 grams pork back ribs, cut into 2-rib servings; 8 servings Freshly ground black pepper; 2 heads garlic; 1 garlic clove, minced; 1 head iceberg lettuce, shredded; 2 lemons, cut into wedges; 8 servings Extra-virgin olive oil; 2 onions, peeled and chopped; 1 teaspoons dried Mexican oregano; 1 teaspoon dried Mexican oregano; 8 servings Dried Mexican oregano; 2 kilograms pork shoulder blade roast, cut into 2-inch cubes; 2 bunches radishes, washed and quartered; 8 servings Gray salt; 8 servings Tortilla chips or tostadas; 4 liters posole or canned white hominy, drained

Need A mixture of radishes, lemons, pork shoulder blade roast, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemons you could follow this main course with the Blackberry Lemon Chess Pie w/ Honey Jumbleberry Sauce. How I won the SF Food Wars – Pie or Die Competition as a dessert.

Instructions

Preheat the oven to 400 degrees F.

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Oven

Put the garlic onto a piece of aluminum foil and drizzle with a little olive oil. Close up the foil and roast until the garlic is soft, about 45 minutes.

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Olive Oil

Garlic

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Aluminum Foil

In a large skillet, heat a thin film of oil over moderate heat.

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Cooking Oil

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Frying Pan

Add the chiles and brown on all sides.

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Chili Pepper

Remove the chiles and set the skillet aside.

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Chili Pepper

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Frying Pan

Generously season the meat with salt and pepper. Reheat the same skillet over medium heat and cook the meat until well browned on all sides, about 15 minutes. Do this in batches to avoid crowding the pan, adding additional oil as needed.

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Salt And Pepper