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["boil meat until tender in 6 cups water.", "add hominy, onions, garlic, oregano, and chile, simmer for 1 hour or more , if dry chile pods are used cook till tender", "if available you can add chicos, (dried green corn posole ), cook till tender to bite, they won't get soft and require a longer cooling time, they can be coked separately and added to the pot.", "serve with flour tortillas, for dipping and scooping, or unheated buttered bread and tortilla chips", "garnish with cheese and red chile con Carne, or red chile sauce", "chicken or beef can be used instead of pork, tomatoes, green chile, or other vegetables may be added", "serves 3 - 10 based on bowl or cup size", "salt and pepper to taste", "if using dry posole use 2 pounds wash well to remove the coating and cook until it ""pops"" or burst open, this can take up to 4 hours", "pigs skin and or feet may be added, for a more traditional posole, cooking time will be longer about 2 hours or simmer all day till meat is tender and comes off the bone", "Green chile can be used instead of red, use fresh roated , frozen, or canned, the amount may vary depending on the heat of the chile.", "Use a good amount of mild chiles for flavor adding hot chiles for heat, 6 mild to 2 hot green Chilies works well to start with.", "Corn, tomatoes, & zucchini can be added or served on the side with tamales for a traditional New Mexico meal often served at gatherings during the holidays and throughout the year.", "Enjoy *~::~*"]
