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CATEGORY CUISINE TAG YIELD
Grains, Meats Mexican Chili, Grains, Loo, Mexican, Pork 1 Batch

INGREDIENTS

2 Dried New Mexico chiles
crumbled
8 oz Frozen posole or dry
posole soaked over
night in water
1 Onion, chopped
1 t Garlic powder
1 t Oregano
6 c Water
1 lb Boneless pork in 1" cubes
8 Dried New Mexico chiles
stemmed and seeded
2 c Hot water
2 t Garlic powder
1 c Cilantro leaves, chopped

INSTRUCTIONS

KP>  The Mexicans make a wonderful pork stew called Pozole that
contains KP>  hominy, pork, chunks of chiles, onions, etc, topped  with
fresh chopped KP>  veggies, lime juice. From DeWitt and Gerlach,  Whole
Chile Pepper Book:  Posole is one of the ... most basic methods of
preparing corn. ...  The name seems to be a variation of -pozo-,
Spanish for "puddle," and  in Mexico the dish is spelled -pozole-.
Cook first 6 ingredients over medium heat for 3 hr or until posole is
tender. Add water as necessary. Add pork and cook 1/2 hr or until
tender. Serve in soup bowls, accompanied by soft tortillas.  Soak the 8
chiles in hot water for 15 min. Put chiles and 1 c of the  water and
the garlic powder in a blender and blend until smooth.  Serve in a bowl
on the side. Serve the onion and cilantro in bowls on  the side.  From:
Michael Loo  Recipes posted to FIDO COOKING echo by Mike Loo, an
excellent cook,  between Dec 1, 1944 and Jul 31, 1995. Many are
authentic Chinese  recipes.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 666
Calories From Fat: 144
Total Fat: 16g
Cholesterol: 299.4mg
Sodium: 314.4mg
Potassium: 2300.1mg
Carbohydrates: 20.2g
Fiber: 4.7g
Sugar: 5g
Protein: 105.5g


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