| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Pkg. frozen posole (Mexican corn) or 1/2 lb. dry posole |
| 2 |
lb |
Lean pork; cubed and browned |
| 1 |
tb |
Salt |
| 1/4 |
ts |
Garlic powder |
| 1 |
pn |
Oregano |
| 3 |
|
Dried red chilies; rinsed and seeded (up to 6) |
INSTRUCTIONS
Cook posole in 1 quart water until soft, 1 1/2 to 2 hours. Be sure not to
season posole until it softens. Add the browned pork, salt, garlic powder,
oregano and chilies. Allow to stew 6 to 8 hours (do not hurry it). Add more
water if necessary at any stage. Leftovers freeze well.
Posted to recipelu-digest Volume 01 Number 255 by "Diane Geary"
<diane@keyway.net> on Nov 14, 1997
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”