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Han77gaii (Posole)

Serves 4-6
2 cups dried han77gaii
1/2 cup mild 'azeed7ch'77' doot['izh7g77, roasted, peeled and chopped or 1 4 oz can
1 - 3 fresh or canned jalapeños, peeled, seeded, chopped
2 cloves garlic, minced
1 t['ohchin, chopped
1 -2 peeled, seeded, chopped ch'il [ichx7'7 (about 1 cup)
2 - 3 lb boneless pork roast
2 tsp dried oregano
1/4 cup chopped fresh cilantro
'1sh88h to taste

Rinse posole in cold water until water runs clear. Soak for several hours or overnight in cold water. Place posole with water to cover in large heavy covered pot or Dutch oven. Bring to a boil, reduce heat to low and summer, covered, till posole pops, about 1 hour. Roast the peppers (if fresh) in a paper bag in a 400° oven for about 10 minutes , remove, cool, peel (skin slips off easily). If using canned posole (about 8 cups) or frozen (3 lbs), omit the cooking step. Add everything but the herbs and salt. Simmer, covered, 4 hours. (3 if using canned or frozen hominy). Remove meat, shred, return to pot, add herbs. Taste for seasoning, add salt to taste. Simmer, covered, 1 more hour.

This recipe is from Marilyn Yazzie, Navajo, Ts4]j7kin7 (Honeycombed rock) mother's clan, T1chii' nii (Red runs into the water) Father's clan. She favors using only fresh chiles, and likes it hot. She uses lean pork and no salt, for health reasons. This and many others can be found in Spirit of the Harvest: North American Indian Cooking.

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