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LOCATION: Recipes >> Mexican >> Pozole 08

Print this Recipe    Pozole 08

Yield: 12 Servings

2 lb pork roast, cut in chunks
2 pork shanks or pigs feet
2 cups posole
2 cloves garlic, mashed
4 red chili pods, remove seeds
1/2 lb pork rinds (skins)
1 Tbsp salt
1 tsp oregano
2 Tbsp chopped onion

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.

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 precooking 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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