Yield: 12 Servings
|1 pounds||Frozen posole|
|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