|1½ cup||Dried Indian Hominy|
|½ pounds||Pork rind, cubed|
|2 pounds||Pork ribs|
|2||Dried New Mexico red chile pods, seeded,, stemmed and torn into 6 pieces|
|1 small||Onion, chopped|
|2||Garlic cloves, chopped|
|1 teaspoon||Fresh oregano leaves, finely chopped|
Soak the hominy overnight in 1 quart water.
The following day, drain and discard the water. Place the hominy in a large pot filled with the remaining 5 quarts water and cook over low to medium heat about 4 hours, until the kernels burst and are puffy and tender.
Add more water if necessary, to cover the kernels. Add the pork rind and ribs, red chiles, onion and garlic and cook another 1½ hours, until the meat is tender and falling off the bone. Add the oregano and azafran and cook another 15 minutes.
Remove the meat from the ribs and discard the bones. Return the meat to the pot. Serve hot. ************* Pozole is a simple, rustic stew common throughout the pueblos in New Mexico and parts of Arizona. Made from dried hominy, salt pork, spices, and dried red chiles, the stew is usually cooked in large quantities. It is customarily eaten during pueblo feast days, when the pueblo's patron saint is celebrated, and on New Year's Day, when a hearty meal for cold weather is welcome.
The stew is traditionally served with a variety of condiments. It tastes especially good with Red Chile Sauce, freshly roasted diced green chiles, chile pequin and any of the Indian breads.
From "Native American Cooking," by Lois Ellen Frank Submitted By HILDE MOTT On 10-31-94
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