Article: Seed the poblano chiles and toast them in a skillet over medium-high heat until softened. Soak them in hot water for 20 minutes. Use a sharp knife or kitchen shears to cut the chiles open lengthwise. Scrape out any seeds and large veins from the chiles, and remove any stems. Heat a skillet or griddle on medium-high heat without oil. Add the chiles, cut-side-down, and roast them for 1 or 2 minutes until they soften. Flip them once during the cooking process and do not let them burn Add 3 cups (750 ml) of water to a medium saucepan and boil it over medium-high heat. Submerge the toasted chiles in the pot of hot water. Cover the pot and remove it from the heat. Let the chiles soften in the hot water for 15 to 20 minutes. Add the cubed pork to a skillet of hot oil and cook until browned on all sides. Cover the bottom of a large skillet or Saute pan with 1 to 2 Tbsp (15 to 30 ml) olive oil. Heat the oil on medium-high heat. Dry the pork chunks with clean paper towels and season with salt. Brown the pork for several minutes, stirring infrequently. Make sure that the pork is brown on all sides and that the pan does not become too crowded. If necessary, work in batches. For a richer taste, you can use multiple types of pork instead of just pork shoulder. Substitute 1/3 of the pork for pork spare ribs or baby back ribs, for instance, or half of the pork shoulder for pork loin. Chicken is another popular choice for pozole. You could use a combination of 6 skinless chicken drumsticks and 6 skinless chicken thighs instead of the pork in this recipe. While not as common as pork or chicken, beef can also be used in pozole. Instead of pork shoulder, add 2 to 2 1/2 lb (900 to 1125 g) beef shank, cubed, to the recipe. Add the browned pork to stockpot of hot chile sauce. Stir it into the sauce and increase the heat to medium-high so that it remains at a steady simmer. When adding the pork to the sauce, also scrape any browned bits off the bottom of the skillet and add those to the sauce, as well. Stir these four ingredients into the chile sauce and simmer for 15 minutes. When adding the oregano, crumple it with your hands so that it breaks into more pieces as it goes in. Mexican oregano works best, but if you cannot find it, you can also use standard oregano. Add about 1 Tbsp (15 ml) salt. You can add more or less to taste, however. Rinse the hominy before adding it, especially if it came from a can. You can add more hominy if desired. Reduce heat and partially cover the stockpot. Cook until the pork is completely tender. The pozole can be cooked for as little as 1 1/2 hours, but cooking it longer will result in a more tender dish. Leave the stockpot partially uncovered so that steam can escape. Reduce the heat enough so that the pozole just barely simmers.
Question: What is a summary of what this article is about?
Toast and soak the chiles. Saute the pork. Transfer the pork to the chile sauce. Add the chicken broth, cilantro, salt, and hominy. Cook for 2 to 3 hours.
Article: Deposit neopoints in the National Neopian bank as often as you can. Saving up your money will help you accumulate more of it. If you find something you really need to spend neopoints on, it will be worth the extra work to get them out of the bank; otherwise, let them stay. Promise yourself that you will deposit a certain amount of np every day, no matter what. Start small and increase as time goes on. Your neopoints will earn interest in the bank. Collect it at the beginning of every day before you do any deposits or withdrawals. If you have a hard time saving your neopoints because you always withdraw them, put a limit on yourself. Withdraw 1np, individually, 15 times. The bank will deny further withdrawals, though you can continue to deposit neopoints. If you need np for a quest, go earn it from a game. Put your more expensive items in your Safety Deposit Box to keep them safe from thieves like the Pant Devil.
Question: What is a summary of what this article is about?
Save your neopoints. Set goals. Collect interest. Hit the withdrawal limit. Get a Safety Deposit Box.