Posole Mi Casa

Posole is a feasts day favorite among the Pueblo Indians who live 
in the Rio Grande Vaslley.  Its special flavor and character, 
however, have made it a year-around favorite of all New Mexicans.

     1 lb      posole, washed well
     6 cups    cold water
     5 medium  onions, coarsely chopped
     4 large   garlic cloves, peeled and crushed
     4 Tbsp    cooking oil
     3 lbs     cooked pork shoulder, cut in 3/4" cubes
     1 tsp     crumbled leaf oregano
   1/2 tsp     thyme
     2 tsps    salt (more or less, to taste)
   1/4 tsp     black pepper
 1 2/3 cups    chicken broth
    10 oz      can of whole green chiles,
                 drained and cut into long strips
     1 to 3    jalapeno peppers, minced (1 pepper makes a mild
                 posole; 3 peppers make a torrid one)

 Place the posole and water in a large, heavy pot; bring to a simmer, 
 cover and cook slowly until the kernels burst and are almost tender 
 (about 3 1/2 hours).

 When the posole is almost done, lightly brown onions and garlic in 
 in a skillet in 2 Tablespoons of cooking oil; drain on paper towels. 
 Add another 2 Tablespoons of cooking oil to the skillet and brown 
 the pork cubes, a few at a time.  Drain on paper towels.

 Add onion, garlic, pork and all remaining ingredients to the posole.
 Mix well and simmer covered for 3 more hours.  Taste for salt and 
 adjust as needed.

 Serve in large soup plates and pass a rich red chile sauce for 
 topping, if desired.  Serve with warm tortillas.

 Yield: 8-10 servings

 Source: Simply Simpatico
         A Taste of New Mexico 
         from the 
         Junior League of Albuquerque  (1981)