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New Mexico Posole

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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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