Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Pork roast - cut in chunks

  2. 1/2 lb 227g / 8oz Pork rinds - (skins)

  3. 2 Pork shanks or pigs feet

  4. 1 tablespoon 15ml Salt

  5. 2 cups 474ml Posole

  6. 1 teaspoon 5ml Oregano

  7. 2 Garlic - mashed

  8. 2 tablespoons 30ml Chopped onion

  9. 4 Red chili pods - remove seeds

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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