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Pueblo Posole (Feast Day Soup) fish, native, pork, soups 3 cup posole (dried corn) 8 cup water 1 1/2 lb beef or pork ribs; trimmed 1 . of all fat 4 red chilies; roasted & 1 . finely chopped 2 teaspoon salt 1 medium onion; coarsely chopped 2 centiliter garlic; finely minced 2 tablespoon fresh epazote, cilantro or 1 . oregano; chopped Cook posole in a large, heavy kettle, in the 8 cups water, over medium heat, until the kernels pop, about 30 to 45 minutes. Add the raw meat and roasted chilies and half of the salt, and continue to cook, covered, about 2 hours, until the meat is tender. Add the remaining ingredients and simmer for another 20 minutes. Serve hot. Makes about 8 servings. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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