St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Posole 

2 pounds pork, cubed
2 onions, chopped
garlic optional
1 bay leaf
1 tablespoon fat (obviously an old recipe)
1/2 teaspoon oregano
1 cup red chile pulp (about 12 red chiles) or 4-6 tablespoons chile powder
1 cup nixtamal (hominy)
1 teaspoon salt

Fry onions in fat, add pork and blend.  Add nixtamal or hominy, chile and
seasoning.  Add hot water and simmer until pork is thoroughly tender, about
4 hours.  If chile power is used, mix with 1 tablespoon of flour and stir
into fat.  If canned hominy is used, cook pork first until almost done
before adding hominy.  Then simmer until done.  Serve steaming hot with a
variety of garnishes such as chopped scallions, chopped green chiles,
chopped onions - use your imagination!   It makes a wonderful warm-up after
a day of skiing, too!

You can try it with or without the cooked pigs feet.  In addition, you can
use various other parts of the pig, depending on how much of it you're
making.  The above recipe will only serve 4 to 6 people if they eat posole
like I do.

ENJOY!

Bob
Fr. Robert L. Counselman, Rector

From: "Robert L. Counselman" 
Subject: Re: the perfect ench-eee-lada (was: Impeachment articles!)
Date: Wed, 16 Dec 1998