Southwest Posole - cooking recipe

Ingredients

2 (12 ounce) packages dry posole
1 garlic clove, minced
2 (14 ounce) cans vegetable broth or (14 ounce) cans chicken broth
2 (10 ounce) cans rotel Mexican-style diced tomatoes
4 ounces can diced green chilies (optional)
salt, to taste

Preparation

Soak posole for 4-8 hours. Drain water.
Combine ingredients in slow cooker.
Cover. Cook on HIGH 3 hours; then turn to LOW for 2 hours.
Serve with Enchiladas, Black Beans, Spanish Rice, and Chopped Lettuce with Black Olives and Tomatoes.
VARIATION: Dry posole can be found in the Mexican food department of the grocery store. If you cannot find dry posole, you can use canned hominy and skip to Step 2.