New Mexico Posole Donna Whalen writes, "Since moving to New Mexico 15 years ago I have been making this in the winter. Someone always brings Posole to work potlucks." 1 large head garlic (8-12 cloves or so); 1 TB. PENZEYS MINCED GARLIC can be used for the broth, but you will still need 2 fresh cloves garlic for the chile sauce 12 Cups water 4 Cups chicken broth (or 4 Cups water mixed with 2 tsp. CHICKEN SOUP BASE) 4 lbs. country-style pork ribs or pork shoulder 1 tsp. OREGANO (Donna uses MEXICAN), crumbled 2 oz. dried New Mexico red chiles (we used 2 oz. GUAJILLO PEPPERS) 1/2 Cups boiling water 1/4 large white onion 1 TB. salt, divided 2 30-oz. cans white hominy

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