PART I:

2 lbs. frozen posole
3 qts. water
Meaty ham hock
1 lg. onion, chopped
2 cloves garlic, minced
1 tbsp. salt
1 tbsp. pepper
2 tbsp. crumbled dried red chili
7 oz. can tomato and green chile salsa
2 tbsp. beef or chicken bouillon granules

In large soup kettle bring all ingredients to boil. Lower heat and simmer, covered, about 3 hours until posole is tender but mushy. Stir occasionally and add water and more seasonings if taste tells you it's necessary. (Chilies vary in degree over hotness.) Remove bone from ham hock when cooked and chop ham into mixture.

PART II:

3 tbsp. cooking oil
4 lbs. lean pork and/or beef, chopped in 1 inch cubes (pork roast or round steak)
1 tbsp. salt
1 tbsp. pepper
2 cloves garlic, minced
2 lg. onions, chopped
1 pt. fresh green chiles, roasted, peeled, and chopped, or frozen green
chiles
28 oz. can or 2 (16 oz.) cans tomatoes, undrained and chopped
1 qt. water
Beef or chicken bouillon if necessary for flavor

In large, oiled Dutch oven, over high heat, stir meat, salt, pepper and garlic until meat is gray and juices are sealed. Add onion and chile. Continue stirring over HIGH heat. Add tomatoes and water while stirring. Lower heat and cover. Simmer about 1 to 2 hours, stirring occasionally. Add more water and bouillon if necessary. It should not be dry. Combine parts I and II into the larger pan. Serve immediately or let cool, removing fat from the top. This will keep several days refrigerated or may be frozen. It is best to divide into smaller containers when storing to prevent spoilage. Serve posole as you would soup, in bowl, with tostados or warmed flour tortillas, and a guacamole salad and allow for lots of seconds.