1 (1 lb.) pkg. wet packed posole, rinsed several times
10 c. water
2 lb. pork steak or roast, cubed
2 tbsp. salt
1 med. onion, chopped
2 cloves garlic, minced
Pinch of oregano
1 tsp. ground comino
3-6 dried red chile pods, rinsed & crumbled

1. Place the rinsed posole and water in the pressure pan and close tightly. Cook on high until steam starts coming through valve, place pressure regulator on 15 pounds pressure. Set timer for 30 minutes.

2. Meanwhile, lightly brown the pork and cook in small quantity water until pork easily shreds.

3. When posole is tender, add the rest of the ingredients and simmer at least 15 minutes or longer. Adjust seasonings to taste. Cook until tenderness desired, adding more water if needed.

Yield: 8 to 12 servings. Cooking time: 45 minutes or longer.