Mexican Posole Stew

SUBMITTED BY: MARBALET

"This Mexican pork stew can be served without the pork rinds and pigs' feet, if desired, but it will not be authentic. Posole may be served as a main dish with tortillas or crackers. 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. Add red chili sauce and leave the seeds in the peppers for a hotter/spicier taste. You can also add one can of tomatoes to enhance the flavor of the stew."

PREP TIME	10 Min
COOK TIME	2 Hrs 50 Min
READY IN	3 Hrs

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (3)

DIRECTIONS

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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REVIEWS

Reviewed on Jan. 25, 2004 by CINDYSI

As I native of Albuquerque, New Mexico, I can authenticate this recipe. My mother prepared posole every year for New Year's Day, and her posole was very similar to this recipe. The pork rinds and feet make it authentic, but you can omit these ingredients for ease of preparation. If you have trouble finding red chili, try www.buenofoods.com - a popular New Mexico Chili retailer. My mother made a huge batch of milder posole, but served extra red chili sauce on the side so people could adjust the spicyiness to their taste. You can also slow-cook posole in a large crockpot for 6-8 hours until the porkloin falls apart. Posole is sooo good on a cold winter's day. If you love spicy food, chili or the unique flavor of red chili, you should try this dish.

26 users found this review helpful

Reviewed on Oct. 18, 2003 by the allrecipes staff

We have revised the ingredient “4 fresh red chile pepper” to "4 dried hot red chile pepper pods, seeded and diced” to accurately reflect the ingredient as listed in the original submission. - The Staff

8 users found this review helpful

Reviewed on May 7, 2008 by wsf

As a native of Ireland, I can't authenticate this recipe! Ha! Now having said that, I loved the strong pork flavour this stew had. I thought it was fantastic. The only qualm I had was that they did not specify the type of chili. I used anchos, and felt it was not hot enough. Other than that, this was amazing. It will also convert people who normally don't eat grubeen (pig's feet), as it imparts much of the amazingly unctious flavour found here!

2 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 368

Total Fat: 19.6g
Cholesterol: 77mg
Sodium: 1143mg
Total Carbs: 15.4g
Dietary Fiber: 1.8g
Protein: 31.5g

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