Posole (Marlene)

This recipe came from Marlene Wuertz and is a New Mexico style soup.

Ingredients

Ingredients
3 lbs	Pork Roast
6 Qts	water * (more or less)
3 C	Strong Chicken Broth
2 C	white onions (chopped)
2 tsp	Salt
1	Whole Chicken (2.5 pounds)
6	garlic cloves (minced)
4 tsp	granulated garlic
7	Chili pods (stems & seeds removed, rinsed and put through blender with a little water and the garlic cloves)
1 pkg	Bueno Corn Posole (frozen)

Preparation

1. Place pork roast, water and broth in a large soup kettle. Heat to boiling. Add onions and salt.
2. Conver and simmer gently for 30 minutes
3. Add chicken and heat to boiling. Cover and simmer for 45 minutes.
4. Remove pork and chicken from broth and allow to cool. Cover and refrigerate broth.
5. Cut pork and chicken meat into small pieces and discard bones.
6. Skim grease from cold broth.
7. Stir garlic, chilli pods and red chilli into broth.
8. Add some Caldo de Pollo for flavor. Add posole. Cover and cook for about 1 hour over low to medium heat allowing flavors to blend simmering until posole is tender. Add chicken and pork. Be careful not to overcook posole. The kernels should not burst nor should meat fall apart.

* You may add more water and add Caldo de Pollo. I don't measure the water but you will know what you need.