Wendy H SAusage@smokering.net

First had this at LaFonda Hotel on the plaza in Santa Fe several years ago.
It makes the kitchen smell wonderful and reminds me of our New Mexico trips.

CHICKEN POSOLE

1# dry posole
3 large cloves garlic, or more to taste
1 large onion
1 chicken
1 T oregano
1/2 t cumin
coarsely crumbled dry red chile pods (chile caribe) or chopped green chile
to taste
salt to taste

Rinse dry posole until the water runs clear.  Cover well with cold water and
allow to set overnight or for several hours.

Put the whole chicken and the rehydrated posole in a very large pot.  Cover
with water or part water and part chicken broth.  Bring to a boil and simmer
until the chicken is ready to fall from the bone.  Remove the chicken with
slotted spoon and separate meat from bone and skin.  Continue simmering
posole.

Chop or shred the meat into bite size chunks and reserve.  Saute the butter
and garlic in a bit of the chicken fat skimmed from the pot or in butter
until translucent.  Add to the simmering posole.  Continue to cook until the
posole is tender,  Add chicken and seasonings and simmer for thirty minutes
more.

Serve as a side dish with enchiladas or flautas.  Or make a meal of it by
offering several garnishes and hot flour tortillas.

Garnishes:  chopped tomatoes, avocados, green onion, wedges of fresh lime,
crisp tortilla chips, fresh salsa, chopped green chile, and sour cream or
shredded cheese.

~Sweet Pea