POSOLE1 package frozen posole (2 lbs)1+ lb pork stew meat 1 onion several cloves garlic 4-6 oz red chile sauce salt and pepper 2 tsp oregano Bring 8 cups water or vegetable broth with posole to boil. Reduce heat, cover, and cook until the posole is tender. Meanwhile, saute onion and garlic. Separately, saute the pork. When cooked combine with the onion and garlic along with the pepper and oregano, and red chile sauce. Combine with the posole, and continue cooking until the flavors are mixed. Salt to taste. Cook in large maroon Le Creuset. |