Instructions: Cook a half a cup of dry beans in water, oregano, onion and garlic. When there is about 30 minutes cooking time left add 1 cup of nixtamal. You can find it in the meat department, frozen food section or specialty food section in dry form. In some parts of the Southwest, like New Mexico, nixtamal or hominy is called posole.

Set aside beans and nixtamal after they are done.

At the same time you are cooking the beans and nixtamal, cook the chicken.

Remove all the skin from one whole chicken and cook it in a stock pot with plenty of water. Season the chicken with salt, pepper, garlic, oregano, bay leaf, etc.

After the chicken is done, de-bone it cut it up into chunks and return it to the chicken broth. (If you like, you can cool the chicken broth in the refrigerator overnight and remove the excess fat. There will be little need to do this because there wont be too much residual fat if you cook the chicken without the skin.)

Add the beans and nixtamal to the chicken and broth. Depending on how hot you like your dishes, add 1/8 to 1/4 cup New Mexican chile. Remove the pieces of garlic and onion from the broth, if you like. Correct the seasoning and simmer for 10 minutes on low heat, allowing the flavors to marry.

Top with a garnish of finely chopped cilantro, green onion and shredded cabbage. Squirt a little lime juice on top.

Serve with a side of salsa and flour tortillas.

Dead With Tia Glorias Posole"

"Reading my mind again, Tia (Aunt) Gloria informed me that pozole had originated in the state of Guerrero and that the first pot of pozole that had ever cooked was made with chicken. It was later modified by using pork, but the more autentico was the way she made it, con pollo."**

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