Boil posole about 2 hours, until it pops. (You also may use dry posole which will require longer cooking). Add pork, onions and garlic. Booil until the meat is cooked, about 1 hour, on medium heat. Add chiles and tomatoes, and season with salt to taste. The tomatoes "cut" the hotness of the chiles, and give it a tangy flavor.

Chicken also makes a good posole and is often used in place of pork. Walt New Mexico Magazine Jan-93