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
⅛ teaspoon oregano
1 teaspoon whole black peppercorns
⅓ 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.