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Mexican Posole Stew

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Mexican Posole Stew



Ingredients :

  • 2 pounds boneless pork loin
  • cubed
  • 8 ounces fried pork skins
  • 2 pig’s feet
  • 1 tablespoon salt
  • 2 (15 ounce) cans white hominy
  • drained
  • 1 teaspoon dried oregano
  • 2 cloves garlic
  • crushed
  • 2 tablespoons chopped onion
  • 4 dried hot red chile pepper pods
  • seeded and diced
  • Methods :

  • Place meat, 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 chile pods. Let simmer for about 1/2 hour.
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