Mexican Posole Stew
A delicious Mexican stew that brings out the mouth-watering taste of exotic Posole and Mexican spices. Mexican Posole Stew is best served with steamed rice or tortillas. this recipe yields 10- 11 servings.
Mexican Potole Stew
Ingredients
- 2 pig’s feet
- 2 pounds boneless pork loin, cubed
- 8 ounces fried pork skins
- 2 (15 ounce) cans white hominy, drained
- 4 dried hot red chile pepper pods, seeded and diced
- 2 cloves garlic, crushed
- 2 tablespoons chopped onion
- 1 teaspoon dried oregano
- 1 tablespoon salt
Directions
- First, place meat, pork rinds, and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. And then, add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
- Next, remove excess grease and set aside. Reserve liquid.
- Meanwhile, 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.
- Lastly, mix meat, posole, rind, and shanks or pigs’ feet. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour.
- Mexican Posole Stew is ready to serve!
ENJOY!
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