Recipe - New Mexico Posole

1 pound Frozen posole
2 qt Water
3 pound Pork, cut in
bite sized pieces
10 Roasted peeled and seeded
green chiles, chopped
1 md Onion, chopped
1 cl Garlic, chopped
16 ounce Stewed tomatoes,canned
(add more if you want the
chile less hotdepends 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 Jan93
Posted to MCRecipe Digest V1 #306

Date: Sun, 17 Nov 1996 10:24:06 0500

From: Walt Gray waltgray@mnsinc.com