Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Mexican Soups
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Pork roast,cut in chunks
1/2 lb Pork rinds (skins)
2 ea Pork shanks or pigs feet
1 tb Salt
2 c Posole
1 t Oregano
2 ea Cloves garlic, mashed
2 tb Chopped onion
4 ea Red chili pods,remove seeds
Place meat and pork rinds and pork shanks in a large
kettle and add about 5 quarts of water or enough to
cover meat. Add approximately 1 tablespoon salt and
bring to a boil. Cook over medium heat for about 1 1/2
hours. Remove excess grease and set aside. Reserve
liquid. Wash the posole very carefully until the water
is clear so as to remove lime from kernels. Put in
large kettle and cover with water. Boil until posole
has popped. Mix meat, posole, rind and shanks or pigs
feet. Add oregano, garlic, onion and chili pods. Let
simmer for about 1/2 hour. Posole may be served as a
main dish with hard rolls, tortillas or crackers.
Additional red chili sauce may be added at serving
time for more spice. NOTE:Posole can be found in
the meat section if it is available in your area, if
not available, hominy can be substituted in the same
quantities but no rinsing or pre-cooking is needed.
The posole will lose its authenticity but none of its
tastiness if pork rinds, pork shanks or pigs feet are
omitted. You can also add one can of tomatoes to
enhance the flavor.
