Posole Recipe

• 2 lbs. pork roast, cut in chunks
• 1/2 pound pork rinds (skins)
• 2 pork shanks or possibly pigs feet
• 1 tbsp. salt
• 2 c. posole (usually found in the meat section of your market)
• 1 teaspoon oregano
• 2 cloves mashed garlic
• 2 tbsp. minced onion
• 4 red chili pods, seeds removed

1. Place meat and pork rinds and pork shanks in a large kettle and add in about 5 qts of water or possibly sufficient to cover meat.
2. Add in approximately 1 Tbsp.
3. salt and bring to a boil.
4. Cook over medium heat for about 1 1/2 hrs.
5. Remove excess grease and set aside.
6. Reserve liquid.
7. Wash the posole very carefully till the water is clear so as to remove lime from kernels.
8. Put in large kettle and cover with water.
9. Boil till posole has popped.
10. Mix meat, posole, rind and shanks or possibly pig's feet.
11. Add in oregano, garlic, onion and chili pods.
12. Let simmer for about 1/2 hour.
13. Posole may be served as a main dish with hard rolls or possibly crackers.
14. Additional red chili sauce may be added at serving time for more spice.
15. This posole will lose its authenticity but none of its tastiness if pork rinds, pork shanks or possibly pigs feet are omitted.
16. 12 to 14 servings.

pork roast, pork, pork, salt, section, oregano, garlic, onion, red chili pods

Taken from cookeatshare.com/recipes/posole-52199 (may not work)