Mexican Posole Stew

Directions

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.