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Dutch Oven >

Posole Ortiz

1 pound of boneless pork shoulder, cubed
2 cups of white hominy
1 quart of water
1/3 cup of chopped onion
1 tablespoon of crushed red pepper
1 teaspoon of whole peppercorns
1/8 teaspoon of dried whole oregano
salt to taste



Combine all ingredients in a large Dutch oven, and bring mixture to a boil. Reduce heat; cover and simmer for 2 1/2 hours or until hominy is soft. Yield: about 6 cups.



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