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Dec 18, 2010 on FoodNetwork.com
“Am I the only one here who has a problem with this recipe? I've made posole many times in the past, and although I haven't made this particular recipe, it seems rather incomplete. So you brown a 4lb hunk of pork shoulder and it's tender enough after one hour of cooking? Then what, Emeril? You serve the soup with the meat all in one piece?