Jalisco Red Posole

• 1 1/2 kilograms pork ribs as meaty as possible
• 1 onion peeled
• 4 ancho chili peppers deveined and deseeded
• 4 chili peppers guajillo, deveined and deseeded
• stock
• pork
• salt
• 15 1/4 ounces sweet corn drained
• lettuce shredded
• radishes finely sliced
• onion diced
• sour cream
• limes quartered
• tortilla chips
• dried oregano
• chili powder
• fresh cilantro

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. As the stock sits, remove the fat that gathers on the surface.
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. In a pot, combine the chili sauce, pork meat, and the reserved stock until everything is covered. Salt to taste.
5. Simmer on low heat for half an hour or until slightly thickened.
6. Remove from heat and stir in the drained corn.
7. Put the accompaniments in different bowls on the table so each person can decorate their posole as they like.

pork, onion, chili peppers, chili peppers, stock, pork, salt, onion, sour cream, tortilla chips, oregano, chili powder, fresh cilantro

Taken from www.yummly.com/recipe/Jalisco-Red-Posole-626899 (may not work)