POSOLE STEW

POSOLE STEW
Ingredients for Posole
12 dried long red chile
10 lbs. boned pork roast, cut into 1-inch cubes
½ head garlics, peeled and chopped
A large pinch of Mexican oregano
½ of a large onion, chopped
Large can hominy

Preparation
Break opens the chiles and remove the seeds and veins. Put the chiles to cook in a medium sized pot. Cover with fresh water and gently boil until chiles are very soft. Let the mixture cool and using a favorite method, blend the chiles and water to make a paste and strain.

Meanwhile, put the cubed pork, oregano, garlic, onion and salt into a large heavy pot and cover with water. Boil meat gently for 30 minutes. When the meat is soft, add the chile and hominy and cook for 15-20 minutes until the mixture is boiling nicely.

To serve, ladle posole into heavy bowls and serve with thinly sliced cabbage and radishes, quartered limes, chopped onion, and fresh corn tortillas. Beside these side dishes, posole is usually served sodas or cervesas.

Yield: 20-24 servings.