Posole

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Posole
 Categories: Mexican, Soups, Main dish
      Yield: 12 servings
 
      2 lb Pork roast,cut in chunks          1/2 lb Pork rinds (skins)
      2    Pork shanks or pigs feet            1 tb Salt
      2 c  Posole                              1 ts Oregano
      2    Cloves garlic, mashed               2 tb Chopped onion
      4    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.