Southern Ute Posole

1. 1 – 40oz can green chili sauce
2. 2 – 7oz cans diced green chilis. Mild makes a good taste, medium makes
3. it hot.
4. 1 – 29oz can Mexican hominy
5. 1 – 2 1/2 lb. pork shoulder roast diced up small
6. 3 normal chicken breasts diced up small
7. dash of salt-to taste
8. 1/2 teaspoon pepper
9. 50 oz. chicken broth
10. 2 medium sized onions-diced
11. 1 tablespoon oregano
12. 1/2 teaspoon cumin
13. 1 to 1 1/2 cups of diced red bell pepper
14. 1 cup Pace Picante Sauce, medium
15. 1 – 12 oz. can of tomato sauce
16. 1 tablespoon of sugar (secret ingredient)
17. 1 to 2 red Mexican chili pods (optional)
18. 1 cup of flour one hour before you eat it, it thickens the
19. broth.(Optional)

In a large kettle combine broth, pork, chicken, onion, oregano, and cumin cover and bring to a boil. Reduce heat and simmer one hour. Strain broth, discard chicken bones, chop up chicken, skim off fat. Return all meat to broth, add vegetables, hominy, sauces, simmer slowly for at least 2 hours, taste and spice it with red chilis if you think it needs it. Be careful it gets hotter the longer it cooks. I don't usually need to add the red chilis. Play with the basic recipe and substitute wild game if you want it is usually great. Mike Branson MikeBransn@aol.com