New Mexico Posole

Categories: Pork | Southwest | Vegetable

Serves: 12 Servings

Ingredients:

1 lb Frozen posole
2 qt Water
3 lb Pork, cut in
-bite sized pieces
10 Roasted peeled and seeded
-green chiles, chopped
1 md Onion, chopped
1 cl Garlic, chopped
16 oz Stewed tomatoes,canned
-(add more if you want the
-chile less hot-depends on
-the chiles)

Instructions:
Boil posole about 2 hours, until it pops. (You also may use dry posole
which will require longer cooking). Add pork, onions and garlic. Booil
until the meat is cooked, about 1 hour, on medium heat. Add chiles and
tomatoes, and season with salt to taste. The tomatoes "cut" the hotness of
the chiles, and give it a tangy flavor.

Chicken also makes a good posole and is often used in place of pork. WALT
New Mexico Magazine Jan-93
Posted to MC-Recipe Digest V1 #306

Date: Sun, 17 Nov 1996 10:24:06 -0500

From: Walt Gray

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