Posole Don Federico

Submitted by bobay

YIELD

6 servings

PREP

1 hrs

COOK

40 min

READY

2 hrs

Ingredients

3

EACH PIGS' FEET
fresh *

2

EACH PORK
shanks, fresh, medium sized *

2

CANS YELLOW HOMINY
drained (16 oz ea) *

12

EACH GREEN CHILI PEPPERS
cut into 1 x 1/4 inch strips *

1

EACH ONIONS
large, chopped

6

EACH GARLIC CLOVES
large, chopped fine

2

CANS CHICKEN BROTH
14.5 oz each *

½

TEASPOON OREGANO
dried

2

EACH BAY LEAVES *

½

CUP CILANTRO
hop leaves and stems

2

EACH SCALLIONS, SPRING OR GREEN ONIONS
bunches, chopped

1

CAN BEER

1

X SALT
to taste *

Directions

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 138g (4.9 oz)

Amount per Serving

Calories 202 12% of calories from fat

% Daily Value *

Total Fat 3g 4%

Saturated Fat 1g 3%

Trans Fat 0g

Cholesterol 4mg 1%

Sodium 1836mg 76%

Total Carbohydrate 11g 11%

Dietary Fiber 8g 32%

Sugars g

Protein 16g

Vitamin A 13% • Vitamin C 251%

Calcium 20% • Iron 35%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber

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