date:Sep 17, 2012
sliced radishes, chopped iceberg or romaine lettuce, and ground red chile for those who want their posole even hotter.
-- Lime wedges for serving
For the posole: Rinse the posole kernels in a colander under cold running water. If you are using dried posole, place in a deep bowl and cover with cold water. Soak overnight.
Place the rinsed kernels in a deep pot; add the cold water and broth and bring to a simmer. Add the ham hock or chopped ham, the onion, garlic and pepper. Stir in ground and gr