Posole stew

1 Servings

Ingredients

QuantityIngredient
1poundsPkg. frozen posole (Mexican corn) or 1/2 lb. dry posole
2poundsLean pork; cubed and browned
1tablespoonSalt
¼teaspoonGarlic powder
1pinchOregano
3Dried red chilies; rinsed and seeded (up to 6)

Directions

Cook posole in 1 quart water until soft, 1½ to 2 hours. Be sure not to season posole until it softens. Add the browned pork, salt, garlic powder, oregano and chilies. Allow to stew 6 to 8 hours (do not hurry it). Add more water if necessary at any stage. Leftovers freeze well.

Posted to recipelu-digest Volume 01 Number 255 by "Diane Geary" <diane@...> on Nov 14, 1997