Posole stew

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

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