| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Pork, Southwest, Vegetable | 12 | Servings | |
INGREDIENTS
| 1 | lb | Frozen posole |
| 2 | qt | Water |
| 3 | lb | Pork, cut in bite sized pieces |
| 10 | Roasted peeled and seeded green chiles, chopped | |
| 1 | md | Onion, chopped |
| 1 | cl | Garlic, chopped |
| 16 | oz | Stewed tomatoes,canned (add more if you want the chile less hot-depends on the chiles) |
INSTRUCTIONS
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 Jan-93 Posted to MC-Recipe Digest V1 #306 Date: Sun, 17 Nov 1996 10:24:06 -0500 From: Walt Gray <waltgray@mnsinc.com>
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