  Everyone has his own special recipe for posole. This is the way Willie and June Ortiz prepare it at La Tertulia in Santa Fe—and good it is. 2 cups frozen white posole (hominy) 1 quart water 1 pound pork shoulder or chops ? teaspoon oregano 1 teaspoon whole black peppercorns ? cup chopped onion 4 dried red chile peppers, crumbled Salt Mix all ingredients in a large, heavy pot. Bring to a boil and simmer, covered, for about 2½ hours or until the kernels are soft but not mushy. Salt to taste. Serves 4. |
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