FBD

Posole

MexicanPorkAdvanced150 minBy Northstar

Ingredients

Servings
4
  • 2 lb pork roast, cut into chunks
  • 2 pork shanks pork shanks or pig's feet
  • 1 tbsp salt
  • 2 cup posole (hominy)
  • 1 tsp dried oregano
  • 2 clove garlic, mashed
  • 2 tbsp chopped onion
  • 4 whole dried red chili pods, seeds removed

Instructions

  1. 1

    Place pork roast and pork shanks in a large kettle. Cover with about 5 quarts water, add salt, and bring to a boil.

  2. 2

    Cook over medium heat for about 1.5 hours. Remove excess grease. Reserve liquid.

  3. 3

    Wash the posole (hominy) carefully until water runs clear to remove lime from kernels. Place in a large kettle, cover with water, and boil until the posole has popped (or substitute canned hominy).

  4. 4

    Combine meat, posole, and pork shanks. Add oregano, garlic, onion, and chili pods.

  5. 5

    Let simmer for about 30 minutes. Adjust seasoning.

  6. 6

    Serve as a main dish with hard rolls, tortillas, or crackers. Additional red chili sauce may be added for more spice.

Tags

soup