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Ingredients
- 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
Directions
- 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. Add in approximately 1 Tbsp. salt and bring to a boil. Cook over medium heat for about 1 1/2 hrs. Remove excess grease and set aside. Reserve liquid.
- Wash the posole very carefully till the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil till posole has popped.
- Mix meat, posole, rind and shanks or possibly pig's feet. Add in oregano, garlic, onion and chili pods. Let simmer for about 1/2 hour. Posole may be served as a main dish with hard rolls or possibly crackers. Additional red chili sauce may be added at serving time for more spice.
- This posole will lose its authenticity but none of its tastiness if pork rinds, pork shanks or possibly pigs feet are omitted. 12 to 14 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 2 servings | |
| Calories 416 | |
| Calories from Fat 180 | 43% |
| Total Fat 19.92g | 25% |
| Saturated Fat 6.88g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 3700mg | 154% |
| Potassium 971mg | 28% |
| Total Carbs 1.47g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.41g | 0% |
| Protein 54.28g | 87% |
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