16 ounces Posole corn, frozen uncooked
6 cups Water
1 Onion, small diced
1 clove Garlic, crushed
1/2 teaspoon Garlic granules
2 teaspoons Oregano, dried, crushed
3 1/2 teaspoons Salt, sea
1/2 cup fat, Butter or coconut oil
Chili, green or red to taste (optional)
Crock pot: Combine all ingredients, cook on high 4 or five
hours or till posole ruptures. Start with part of water, and add
more as needed.
Note: 1. If you cook on low you can cook it over night. 2. If
you start with boiling water you can cut your time to 2-1/2

Stove top: Combine all ingredients. Bring water to boil, cover.
Cook on medium heat (simmering) for 2 to 2-1-2 hours or till
posole ruptures, add water as needed.
Notes from Veronica; Fat settles on top, to keep this from
happening stir 1/2 teaspoon corn starch into 1/2 cup of cold
water and stir into soup. This will emulsify the fats and oils in
any of these soups and other liquids. Soups are a good place
to use some of that fat you used for deep-fat frying it adds a
nice flavor.

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