Posole stew
1 Servings
Ingredients
| Quantity | 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 | Dried 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