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Mexican Posole Stew

Reviewed: Oct. 30, 2011
I used this recipie to refresh my memory when re creating my mother in laws posole. This reminded most of hers although I did change several things using indredents I remember her using. First was the meat. She puts this pork called espinaso which you can find in you hispanic market @the the meat counter. And we also add a few skinlesschicken thighs and I put just a small abount of pork sholder (about half a small roast &a I freeze the other half for next time) I do this because I am not a fan of meat w/everyweek bones and fat and all that ( I call it creepy meat lol) I use either dried California chilies or New Mexico Chilies she says they're basically the same but the New Mexico are sort of a better quality although I believe they're the same price. I serve it with thinly sliced radish rounds, chopped cilantro & white onion, shredded cabbage, lime wedges and we eat it with sliced birrote (the mexican bread you use to make tortas)
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