|Pozole con Puerco y Lima|
Place pork, onion, garlic and chiltepin into an iron skillet or dutch oven, gently cook until onion is transparent and pork has cooked through. Drain off fat, if any. To a dutch oven or large stockpot add the pozole, stock, tomatoes, lime, S&P and chiltepin.
Heat through and simmer until flavors have blended. With limes, be careful how much salt you use- maybe add at the end of cooking. Garnish bowls of this soup with chopped cilantro and a lime wedge. This recipe will serve many people- at least a platoon!
From: Steven L. thomas, Via: Chile Head Mailing List
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