Green Chile Chicken Posole

2 lbs Frozen Uncooked Posole
8 quarts water, salt
5 lbs Shredded Chicken
4 to 6 cups Chicken Broth
1 bag of Albuquerque Tortilla Green Chile Sauce
Crushed garlic and oregano to taste

Rinse Posole thoroughly to remove lime. In large pot, cover Posole with water and salt, boiling until corn ‘pops’, usually 3 – 4 hours.(Add hot water as needed to keep the Posole covered while cooking.) Drain water. Add ATC Green Chile Sauce, shredded chicken, broth, garlic and oregano. Simmer for 30 minutes. Serve with diced onions, lemon wedges, and Albuquerque Tortilla Gordita Flour Tortillas.