Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Frozen posole |
| 2 quarts | Water |
| 3 pounds | Pork, cut in bite sized pieces |
| 10 \N | Roasted peeled and seeded green chiles, chopped |
| 1 medium | Onion, chopped |
| 1 clove | Garlic, chopped |
| 16 ounces | Stewed tomatoes,canned (add more if you want the chile less hot-depends on the chiles) |
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