Rittenbach Posole

• 6 lb Pork Roast
• 4-6 oz Chili Peppers (Ancho, Guajillo, Arbol)
• 2 tsp Cumin
• 8 Cloves Garlic - chopped fine
• 8 Cups Chicken Broth

1. Boil 4 cups of water, remove from heat.
2. Remove stems and seeds from peppers.
3. Add peppers to hot water and soak for 30 min.
4. Cut pork into 1 - 1 1/2" cubes.
5. Sprinkle pork cubes with cumin and sear.
6. Add seared cubes to large cooking pot (or crock pot).
7. Remove peppers from water, and puree in blender with 2 1/2 cups of Chili water.
8. Add garlic to the puree and mix well.
9. Add puree to cooking pot and cook on low for 2 - 3 hours.
10. Add chicken broth and cook on low for an additional 30 minutes (or longer).
11. Serve in bowls.
12. Garnish (as desired) with: cilantro, chopped onion, sliced green onion, finely chopped cabbage, sliced radishes, cubed avocado, lime wedges and/or salsa

pork roast, peppers, cumin, garlic, chicken broth

Taken from www.epicurious.com/recipes/member/views/rittenbach-posole-52775131 (may not work)