| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Soup |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork roast; cut in chunks |
| 1/2 |
lb |
Pork rinds (skins) |
| 2 |
|
Pork shanks or pigs feet |
| 1 |
tb |
Salt |
| 2 |
c |
Posole |
| 1 |
ts |
Oregano |
| 2 |
|
Cloves garlic; mashed |
| 2 |
tb |
Chopped onion |
| 4 |
|
Red chili pods; remove seeds |
INSTRUCTIONS
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.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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