| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 8 | -12 servin | ||
INGREDIENTS
| 1 | lb | Prepared posole corn; thoroughly rinsed** |
| 1 | md | Onion; chopped 2 cloves garlic, minced |
| 10 | c | Water |
| 1 | lb | Pork or beef roast*** |
| 5 | c | Water; approximately |
| 3 | Dried red chile pods; rinsed and crumbled****, (up to 6) | |
| 1 | ts | Ground comino |
| 1/4 | ts | Oregano |
| 2 | tb | Salt |
INSTRUCTIONS
Cooking Time: 6-7 hours* Temperature: High, Medium. Low Freezes Well 1. Place posole and 10 cups water in large stewing pot. Bring mixture to a boil at high heat. 2. Reduce heat to low and simmer posole for 5 hours. 3. Approximately 1 hour before the completion of the simmering time, brown the pork in a large, heavy skillet on medium heat. 4. Add the pork to the stewing pot with 5 cups of water and continue to cook on low heat until tender. 5. Add the remaining ingredients to posole and simmer for an additional 1-2 hours. Adjust seasonings to suit taste. * Posole may be cooked in a pressure cooker for 45 minutes at 15 pounds pressure. ** Posole corn is marketed dry or prepared. ** Varied amounts may be used. **** If desired, omit chile pods and serve with Red Chile Sauce or Green Chile Sauce. Posted to FOODWINE Digest by Patrick Gerding <wine@SERV.NET> on Feb 2, 1998
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