Meat may be pre-cut but not treated in any way. All other ingredients must be chopped or prepared on site during the cook-off hours. Quantity - all cooks must make at least 3 gallons of posole. Ingredients - Contestants must provide all ingredients they intend to use in their posole. Sanitation - Cooks are to prepare and cook posole in as sanitary a manner as possible.
All cooks are to have at their disposal three containers.
The second will contain clear water to be replenished as needed to rinse the utensils. Please note that all cooks must follow these sanitation procedures in tasting their chile and while cooking. All cooks must wear shirts while cooking or tasting their posole. If the contestant refuses the posole will be automatically disqualified. Cooking conditions and ingredients will be subject to inspection by the health department.