date:Sep 17, 2012
the cumin, oregano, water and broth. Stir the meat back into the pot. Reduce the heat as low as possible and gently cook for 2 to 3 hours with the lid cracked open to allow a little steam to escape, stirring occasionally. Add more liquid if necessary. Do not allow the meat to cook dry.
When the meat is tender, stir in the reserved posole. Simmer for about 15 minutes for flavors to meld and posole to heat through. Taste and adjust seasoning.
Serve warm. Offer the garnishes as desired.
Note: You