*  Exported from  MasterCook  *
 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.
                    - - - - - - - - - - - - - - - - - -