Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Pkg. frozen posole (Mexican corn) or 1/2 lb. dry posole |
| 2 pounds | Lean pork; cubed and browned |
| 1 tablespoon | Salt |
| ¼ teaspoon | Garlic powder |
| 1 pinch | Oregano |
| 3 \N | Dried red chilies; rinsed and seeded (up to 6) |
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