Santa Fe Pork Posole Green Chile Stew

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4 pounds “country style” pork ribs

15-20 peeled garlic cloves, sliced in half

2 onions, sliced fairly large (I like to make the new moon shape but any large chunks will do)

1 box (or can) of crushed tomatoes (I like that Italian brand, Pomi Parmalat)

2-1/2 to 3 boxes organic beef broth (I like that Whole Foods brand, Imagine, but whatever kind you buy make sure it has no added sugar)

1 cup red wine (optional)

About 2 tablespoons Mexican oregano (use regular if you can't find Mexican, which is usually sold at Whole Foods where they have all the ethnic spices)

About 1 tablespoon salt (don't put too much at the beginning, you can add more later if needed)

4-5 bay leaves –or- two farcelettes (dried herb bundles, sold at Surfas and other gourmet stores)

1/2 bag frozen uncooked posole

About 1 cup roasted green chile

Crème fraiche

Fresh limes

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