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New Mexico Posole

1 lb Frozen posole
2 qt Water
3 lb Pork, cut in bite sized pieces
10 Roasted peeled and seeded green chiles, chopped
1 md Onion, chopped
1 cl Garlic, chopped
16 oz Stewed tomatoes,canned (add more if you want the chile less hot-depends on the chiles)


Boil posole about 2 hours, until it pops. (You also may use dry posole which will require longer cooking). Add pork, onions and garlic. Booil until the meat is cooked, about 1 hour, on medium heat. Add chiles and tomatoes, and season with salt to taste. The tomatoes "cut" the hotness of the chiles, and give it a tangy flavor.

Chicken also makes a good posole and is often used in place of pork.




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