| 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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