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Posole

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Submitted by spyfive

YIELD

12 servings

PREP

40 min

COOK

120 min

READY

160 min

Ingredients

2 907.2
POUNDS G PORK LOIN ROAST
cut in chunks
½ 226.8
POUND G PORK RINDS
skins *
2 2
EACH EACH PORK
shanks or pigs feet *
1 15
TABLESPOON ML SALT
2 473
CUPS ML POSOLE *
1 5
TEASPOON ML OREGANO
2 2
CLOVES CLOVES GARLIC
mashed
2 3E+1
TABLESPOONS ML ONIONS
chopped
4 4
EACH EACH RED CHILI PODS
remove seeds *

Directions

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 1½ 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 ½ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 153 40% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 632mg 26%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 42g
Vitamin A 0% Vitamin C 2%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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