MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Posole > Carless Gay
 Categories: Vegetables, Pork, Chilies
      Yield: 1 Servings
 
      2 c  Dried posole
      2    (Or 3) pork chops
      2 ts Salt
      1 tb Ground red chile
      4 c  Water

MMMMM--------------------CANNED HOMINY METHOD-------------------------
     32 oz (2 cans) hominy
      2    Pork chops
      1 ts Ground red chile
           Salt
 
  Put water, posole and pork chops in a crockpot and cook at
  high heat. After six hours or so, the posole will begin to
  "pop". Remove pork chops to a plate and shred into small
  pieces with a fork. Return to crockpot and add red chile
  and salt. Continue to cook another hour or so, adding
  water if needed. Water should be a couple of inches above
  posole. When the posole is done, eat it. You may need to
  adjust salt and chile, depending on how hot your ground
  chile is.
  
  Canned hominy method: Simmer pork chops in just enough
  water to cover them for about 30 minutes. Pull them into
  small pieces with a couple of forks. I do this while they
  are still in the pan and remove the bones. Add hominy
  (undrained), salt and chile. Return to simmer and cook
  about 20 more minutes. Adjust salt and chile and serve.
  This is the simple method, but is still very good.
  
  Uncle Dirty Dave's Archives
 
MMMMM

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