Recipe - Santa Fe Pozole

2 cn Hominy, Canned, Drained
2 One half pound Pork Shoulder, Trimmed And
Cubed
1 md Onion, Chopped
8 Cloves Garlic, Minced
One half teaspoon New Mexico Chiles Dried,
Ground
1 pound Poblano Peppers, Roasted
Salt
10 cup Chicken Broth, or more.

In 5 6 quart pan, combine pork, onion, garlic, oregano perrer, garlic and
1 cup brooth. Bring to a boil, cover, and simmer rapidly on med for 30 min.
Uncover pan; stir often on med high heat, untill broth evaporates, meat is
streaked with brown, and drippings are a rich brown. Add 1 cup broth and
stir drippings free. Add pozole and 8 cups chicken brooth and roasted
chilies. Bring mixture to a boil, cover, and simmer gently until pork is
very tender when pierced, about 1 One half hours. Measure pozole and add enough
broth to make a total of about 14 cups. If making ahead, cool, then cover
and chill up to 3 days: reheat until simmering. Ladle pozole int bowls. Add
salt, sour cream, and green onions to taste.

Recipe by: Sunset Magazine Posted to MCRecipe Digest V1 #522 by
"clgimenez@earthlink.net" clgimenez@earthlink.net on Mar 19, 1997