If you have the time, you can make this with 16 large dried chile pods, preparing them like you would Chile Caribe (see recipe page XX).
3-8 Tablespoons dried powdered red chile (depending on your family’s tastes and tolerances)
or two 13 oz. container frozen red chile
2 medium-sized chopped onions
4-5 cloves minced garlic
2 teaspoons salt
Pepper to taste
4 cups water or broth
3 pounds diced pork
2 Tablespoons extra virgin olive oil
In a big soup pot, brown your onions, then when they are translucent, add the pork, brown it and add the chile, garlic, salt and pepper, then pour on the broth, bring to a boil, turn down the heat and simmer for at least two hours.
Serve in bowls with buttered flour tortillas for a traditional home-style meal that will stick to your ribs. As a leftover, consider pouring over hash browns and cheddar cheese and adding a fried egg on top.