Posole Don Federico
shanks, fresh, medium sized
drained (16 oz ea)
green chili peppers
cut into 1 x 1/4 inch strips
large, chopped fine
14.5 oz each
hop leaves and stems
scallions, spring or green onions
Rinse pig's feet well. Boil in a pot of water for 20 to 30 minutes. Rinse again.
Pour out the water and wash the pot. Boil the pig's feet and pork shanks in a fresh pot for about 1½ hours.
Add water while boiling if necessary.
Add onions, garlic, oregano, bay leaves, green chiles, hominy and chicken broth to the boiling pot.
Cook over medium heat for about 30 minutes.
Add 1 can of beer and simmer for about 10 to 15 minutes.
While the posole is cooking, chop the cilantro and scallions. Mix the chopped cilantro and scallions and use them to garnish the posole when serving.
Serve the posole with warm tortillas and frijoles heated with grated cheese.