New mexico posole

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

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