| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | 1 | Servings | |
INGREDIENTS
| 1 | lb | Pkg. frozen posole (Mexican corn) or 1/2 lb. dry posole |
| 2 | lb | Lean pork; cubed and browned |
| 1 | tb | Salt |
| 1/4 | ts | Garlic powder |
| 1 | pn | Oregano |
| 3 | Dried red chilies; rinsed and seeded (up to 6) |
INSTRUCTIONS
Cook posole in 1 quart water until soft, 1 1/2 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@keyway.net> on Nov 14, 1997
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”