| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican |
8 |
Servings |
INGREDIENTS
| 3 |
|
Fresh pig's feet |
| 2 |
|
Fresh medium pork shanks |
| 2 |
cn |
Yellow hominy,drained (16 oz ea) |
| 12 |
|
Green chiles,cut into 1"x1/4" strips |
| 1 |
|
Large onion,chopped |
| 6 |
|
Large garlic cloves, chopped fine |
| 2 |
cn |
Chicken broth (14.5 oz ea) |
| 1/2 |
ts |
Dried oregano |
| 2 |
|
Bay leaves |
| 1/2 |
c |
Cilantro,chop leaves and stems |
| 2 |
|
Bunches,scallions,chopped |
| 1 |
cn |
Beer |
|
|
Salt to taste |
INSTRUCTIONS
1. Rinse pig's feet well. Boil in a pot of water for 20-30 minutes.
Rinse again. Pour out the water and wash the pot. Boil the pig's feet
and pork shanks in a fresh pot for about 1-1/2 hours. Add water while
boiling if necessary.
2. Add onions, garlic, oregano, bay leaves, green chiles, hominy and
chicken broth to the boiling pot.
3. Cook over medium heat for about 30 minutes.
4. Add 1 can of beer and simmer for about 10-15 minutes.
5. While the posole is cooking, chop the cilantro and scallions. Mix
the chopped cilantro and scallions and use them to garnish the posole
when serving.
6. Serve the posole with warm tortillas and frijoles heated with
grated cheese.
Makes 6 to 8 servings.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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