I also found this recipe in Gourmet and have been using it ever since. We love, love, love it. After the first couple of times I started keeping the seeds in as it didn't seem to be all that hot (spicy hot). It freezes well, too. I can't recommend this one enough!
Oh boy, was DH ever happy about this! I mentioned that I was thinking of making this for him a couple of days before I ended up actually making it. Normally when I do this, he smiles and then completely forgets about it. This time, two days after I said I was thinking about making it, I got "Hey, I thought you said you were going to make pozole for me?" lol Definitely a long process, but not very much of it was hands-on. Frying the chile paste was not pretty (it spit EVERYWHERE. Thankfully, my kitchen walls are almost the same color as the chile paste lol). Hey, I never said I was a neat cook! I did end up needing to add some chicken stock to it at the end, because I had let the pork cook for a bit longer than I was supposed to, and the stock reduced quite a bit. I served this with diced onions and radishes, chopped iceberg lettuce, chopped cilantro, extra Mexican oregano and lime wedgesfor garnishes. I also served refried bean, cheese and crema tostadas on the side. Oh, and for anyone who might be scared off by the 26 cloves of garlic: Don't be! You would never know there was that much garlic in this recipe if you didn't see the amount of garlic in the ingredients list! Thanks so much for posting, my moobaby! :) Made for PAC Spring 09
Very Tasty!!! I Used Baby Back Ribs, BC it Was All i Had @ The Moment...But i Cut Them Into Individual Ribs & Browned Then in Some Olive Oil, And Then Used a Bottle of Beer to Deglaze The Pan...The Beer Added Flavor to The Soup & Also Helped to Tenderize The Ribs.......