Recipe Mexican Posole Stew (Soup)

Required Ingredients:

• 2 pounds boneless pork loin, cubed
• 8 ounces fried pork skins
• 2 pig's feet
• 1 tablespoon salt
• 2 (15 ounce) cans white hominy, drained
• 1 teaspoon dried oregano
• 2 cloves garlic, crushed
• 2 tablespoons chopped onion
• 4 dried hot red chile pepper pods, seeded and diced

Preparing/Cooking:

• Place meat, 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 chile pods.
• Let simmer for about 1/2 hour.

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