POSOLE ORTIZ
Reading edition
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.