Ingredients Jump to Instructions ↓

  1. Posole

  2. Yield: 12 Servings

  3. 2 lb pork roast, cut in chunks

  4. 2 pork shanks or pigs feet

  5. 2 cups posole

  6. 2 cloves garlic, mashed

  7. 4 red chili pods, remove seeds

  8. 1/2 lb pork rinds (skins)

  9. 1 Tbsp salt

  10. 1 tsp oregano

  11. 2 Tbsp chopped onion

  12. 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

  13. 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

  14. liquid. Wash the posole very carefully until the water is clear so

  15. as to remove lime from kernels. Put in large kettle and cover

  16. with water. Boil until posole has popped. Mix meat, posole, rind

  17. and shanks or pigs feet. Add oregano, garlic, onion and chili

  18. pods. Let simmer for about 1/2 hour. Posole may be served as a

  19. main dish with hard rolls, tortillas or crackers. Additional red

  20. chili sauce may be added at serving time for more spice.

  21. Posole can be found in the meat section if it is available in your

  22. area, if not available, hominy can be substituted in the same

  23. quantities but no rinsing or precooking is needed. The posole

  24. will lose its authenticity but none of its tastiness if pork rinds,

  25. pork shanks or pigs feet are omitted. You can also add one can of

  26. tomatoes to enhance the flavor.


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