Posole
\n16 ounces Posole corn, frozen uncooked
\n6 cups Water
\n1 Onion, small diced
\n1 clove Garlic, crushed
\n1\/2 teaspoon Garlic granules
\n2 teaspoons Oregano, dried, crushed
\n3 1\/2 teaspoons Salt, sea
\n1\/2 cup fat, Butter or coconut oil
\nChili, green or red to taste (optional)
\nCrock pot: Combine all ingredients, cook on high 4 or five
\nhours or till posole ruptures. Start with part of water, and add
\nmore as needed.
\nNote: 1. If you cook on low you can cook it over night. 2. If
\nyou start with boiling water you can cut your time to 2-1\/2
\nhours.<\/p>\n
Stove top: Combine all ingredients. Bring water to boil, cover.
\nCook on medium heat (simmering) for 2 to 2-1-2 hours or till
\nposole ruptures, add water as needed.
\nNotes from Veronica; Fat settles on top, to keep this from
\nhappening stir 1\/2 teaspoon corn starch into 1\/2 cup of cold
\nwater and stir into soup. This will emulsify the fats and oils in
\nany of these soups and other liquids. Soups are a good place
\nto use some of that fat you used for deep-fat frying it adds a
\nnice flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"
Posole 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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[216,21,53],"tags":[65,66],"class_list":["post-338","post","type-post","status-publish","format-standard","hentry","category-blog","category-recipes","category-soups-sauces-and-gravy","tag-crockpot","tag-posole"],"yoast_head":"\n