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NEW MEXICO POSOLE 
1 lb. lean pork shoulder
2 lbs. frozen hominy
Juice of 1 lime
2 tbsp. red chili
3 cloves garlic
1/4 tsp. dried oregano
3 tbsp. salt

Cook the pork in a pressure cooker with water to cover, for 20 minutes. Reduce pressure, open pot and add posole, lime juice and chili. Add water about twice as much as posole. Cook for 45 minutes under pressure. Put posole, pork, garlic, oregano and salt in a large kettle and simmer for 3 hours or until kernels burst and are soft but not falling apart. Serve along or as a side dish.
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