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Posole (Mexican Pork & Chile Stew)

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      Title: POSOLE (MEXICAN PORK & CHILE STEW)
 Categories: Ethnic, Soups/stews, Meats, Seafood
      Yield: 12 Servings
 
      2 lb Pork roast,cut in chunks
      2 ea Pork shanks or pigs feet
      2 c  Posole
      2 ea Cloves garlic, mashed
      4 ea Red chili pods,remove seeds
    1/2 lb Pork rinds (skins)
      1 tb Salt
      1 ts Oregano
      2 tb 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. 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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