Note: Posole tastes best when made with nixtamal, corn prepared with lime. Hominy, which is prepared with lye, can be substituted but the taste will be different. Posole corn or nixtamal is available dried, frozen or refrigerated in any Southwestern supermarket. Otherwise try Mexican grocers.

Ingredients:

*2 c prepared posole or canned hominy
*6 c water or broth.
*1 lb pork stew meat (ribs or any other cuts), cut into chunks
*1/2 lb pork rind
*4–6 pork trotters/feet
*4 dried red New Mexico-type chiles, stems and seeds removed
*2 tsp salt or to taste
*3 or more cloves garlic, sliced
*2 tsp Mexican oregano
*2 tsp Mexican saffron/azafran (optional)
*lime wedges
*red chile sauce
*shredded cabbage
*chopped onion
*coriander/cilantro leaves

Preparation:

Dried posole must be  soaked overnight and rinsed before use. Fresh or frozen posole and canned hominy should be rinsed well.

Bring the water or broth to a boil in a large pot. Simmer the posole in the broth until the Posole corn kernels begin to burst. Add the pork pieces, pork rind, trotters/feet and the whole red chiles.

When the meat is tender, add the salt, garlic, oregano and azafran (if used). Simmer Posole for another 30 minutes. Check and adjust seasoning.

Serve Posole in large bowls with the lime wedges, red chile sauce, shredded cabbage, chopped onion and coriander/cilantro leaves in separate small bowls. Each person adds garnishes their bowl of Posole as liked.

Posole goes well with Sopaipillas, Navajo Frybread or tortillas. Provide Biscochitos and Mexican Hot Chocolate for dessert.

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