Instructions: Heres a recipe from The Feast of Santa Fe for posole as a vegetable. He also suggests just combining some good red enchilada sauce and canned, drained hominy, and simmering for 30 min. Another suggestion was to add it to a green chile-potato soup.

Serves 4 as a side dish.

Heat the oil in a 2 qt saucepan; add onion and garlic and cook over low heat covered for about 5 min (just wilt the onion).

Remove cover, increase heat to medium and add the spices and chile. Cook about 1 min, stirring, then add the rest. Bring to a boil, cover and simmer for 30 min. The liquid should be only slightly thick, add water if needed.

NOTE: to prepare frozen posole: add to 2 qt lightly salted, boiling water and boil for 45 min. One cup of frozen posole will make 2-3 cups cooked, drained posole. It can be refrozen at this point.

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