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Posole Stew

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)

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.

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