->Posole 08 <-

Yield: 12 Servings

2 lb pork roast, cut in chunks

2 pork shanks or pigs feet

2 cups posole

2 cloves garlic, mashed

4 red chili pods, remove seeds

1/2 lb pork rinds (skins)

1 Tbsp salt

1 tsp oregano

2 Tbsp chopped onion

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.

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 precooking 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.