Title: Posole > Carless Gay
Categories: Mexican Pork Corn
Yield: 1 Servings

2	c	Dried posole
2		Or three pork chops
2	ts	Salt
1	tb	Ground red chile (NOT chile
		Powder)
4	c	Water
		Canned hominy method:
2	cn	Hominy
2		Pork chops
1	ts	Ground red chile (NOT chile
		Powder) (may need to adjust
		Amount)
		Salt to taste

Put water, posole and pork chops in a crockpot and cook at high heat. After six hours or so, the posole will begin to "pop". Remove pork chops to a plate and shred into small pieces with a fork. Return to crockpot and add red chile and salt. Continue to cook another hour or so, adding water if needed. Water should be a couple of inches above posole. When the posole is done, eat it. You may need to adjust salt and chile, depending on how hot your ground chile is.

Canned hominy method:

Simmer pork chops in just enough water to cover them for about 30 minutes. Pull them into small pieces with a couple of forks. I do this while they are still in the pan and remove the bones. Add hominy (undrained), salt and chile. Return to simmer and cook about 20 more minutes. Adjust salt and chile and serve. This is the simple method, but is still very good.

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