Mexican Posole Stew

print recipe
email recipe
save recipe
add photo
add review
#97591

serves/makes:

ready in:
2-5 hrs

ingredients

2 pounds boneless pork loin, cubed
8 ounces fried pork skins
2 pig's feet
1 tablespoon salt
2 cans (15 ounce size) 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

directions

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 a half hour.

added by

mreed

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

15 Buffalo Wing Flavored Recipes (And Not Just Wings!)

Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.

13 Ways To Use Frozen Spinach (and love it!)

It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).

9 Savory Pumpkin Recipes To Make This Fall

Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.