POSOLE ORTIZ
Everyone has his own special recipe for posole. This is the way Willie and June Ortiz prepare it at La Tertulia in Santa Fe—and good it is.
2 cups frozen white posole (hominy)
1 quart water
1 pound pork shoulder or chops
⅛ teaspoon oregano
1 teaspoon whole black peppercorns
⅓ cup chopped onion
4 dried red chile peppers, crumbled
Salt