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                                  POSOLE

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Mexican                          Soups
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Pork roast,cut in chunks
     1/2   lb           Pork rinds (skins)
   2       ea           Pork shanks or pigs feet
   1       tb           Salt
   2       c            Posole
   1       t            Oregano
   2       ea           Cloves garlic, mashed
   2       tb           Chopped onion
   4       ea           Red chili pods,remove seeds

  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.      NOTE: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 pre-cooking 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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