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POSOLE 
2 or 3 lbs. pork (med. chunks)
1 lg. clove of garlic, minced
2 lb. pkg. prepared posole corn (can use canned Hominy (2 lg. cans) if posole not available
2 lg. cooking spoonfuls of powdered red chili
2 or 3 large red chili pods, chopped
3 tsp. whole oregano
1 tsp. cumin
Salt to taste

If dry posole corn is used, soak 2 1/2 cups overnight. Drain then add fresh water. Boil for 2 or 3 minutes and drain again. Then you can proceed. Place pork in large deep pan and let boil for about 10 minutes. Add garlic, salt, powdered chile, chile pods, and oregano. Simmer a few minutes and add prepared corn or canned hominy. Simmer until corn opens, adding water occasionally to cover, and until meat is tender (approximately 3 hours).

Serves 12.

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