POSOLE STEW (New Mexican)
(Serves 10-12)

I N G R E D I E N T S: 3 1/2 - 4 lb. pork shoulder 2 - 29 oz. or 30 oz. cans hominy 2 medium onions, diced (not minced) 2 t crushed leaf oregano or 1 t powder 3 garlic cloves, minced 6 green chili peppers (peeled, veined, seeded and chopped) OR 2 - 4 oz. cans of chopped green chiles 2 T chile powder OR 2 dried red chiles, crushed after seeds are removed 2 chicken bullion cubes 1 small can of whole kernel corn salt and fresh ground black pepper to taste

"How to Make It" I N S T R U C T I O N S :

BOIL pork approximately 2 hours in enough water to cover (around 2 quarts).
COOL pork, being sure to save the water!
RETURN the meat to the water and ADD the remaining ingredients, stirring well.
SIMMER, stirring occasionally, for another hour, adding water as necessary to achieve a stew like consistency.

Hint #1: Use Hatch (best) or Anaheim green chile peppers, NOT jalepenos or green peppers.
Hint #2: PLEASE consider your tolerance for spices. The heat will come from the green chiles and the chile powder. This can be fairly warm, depending on the chiles you use.
Hint #3: If you want a little more color in your stew, add the whole kernel corn.

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