1 pound lean pork shoulder
2 pounds frozen posole (hominy)
Juice of one lime
2 tablespoons coarse red chile
3 cloves garlic
¼ teaspoon dried oregano
3 tablespoons salt
Cook the pork in a pressure cooker, with water to cover, for 20 minutes.
Reduce pressure under cold water. Open pot and add posole, lime juice
and chile. Add water—about twice as much as the amount of posole. Cook
for 45 minutes under pressure. Reduce pressure under cold water. Remove
the pork and cut up. Put posole, pork, garlic, oregano and salt in a
large, heavy covered pot and simmer for 1 to 3 hours, or until hominy
kernels have burst and are soft but not mushy. Serve alone or as a side
dish. Freezes well. Note: These times are set for Santa Fe’s high
altitude. At lower altitudes, where the boiling point is higher, you may
wish to try shorter cooking times at first.
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