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POSOLE (Mexican Stew) 
1 lg. can hominy (or 2-16 oz. cans)
1 1/2 lbs. pork or beef, cubed
1 lg. can stewed tomatoes
3 jalapeno or yellow hot peppers

Place meat in large stew pot. Cook until tender (about 1 1/2 hours). Add tomatoes and hominy. Continue cooking. Remove stems and seeds from peppers. Slice into long skinny strips. Add to stew. Cook for another 15 minutes. Add salt to taste. (May garnish with shredded cabbage.)
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