1 lb. prepared posole (dried or frozen), rinsed well
10 c. water
1 lb. pork, beef or turkey roast
5 c. water
2 tsp. salt
1 medium onion, chopped
2 cloves garlic, minced
1/2 tsp. oregano
1 tsp. ground comino (cumin)
3 to 6 pods dried red chili, rinsed well and crumbled

Place posole and 10 cups of water in large stewing pot. Bring mixture to a boil at high heat. Reduce the heat to low and simmer for 5 hours. Approximately 1 hour before the completion of the posole is finished simmering, brown the pork or beef in a large skillet on medium heat. Turkey may be precooked and added when stew is about done. Add the pork or beef to the stewing pot with 5 cups of water and continue to cook on low heat until tender. Add remaining ingredients to posole and simmer for additional 1 to 2 hours. Adjust seasonings to suit your taste. Serve with flour or corn tortillas. This will freeze well.

Yields 8 to 12 servings.