Posole

By JimMac

Ingredients

• 2 to 3 lbs. pork shoulder, trimmed and cut into chunks
• 1/2 lb pork rinds
• 1 or 2 pigs feet or smoked hocks
• 1 T salt
• 12 cups chicken broth (homemade is the best)
• 3 to 4 lbs. hominy (frozen)
• juice of 1 lime
• 4 T ground chile (mild, medium, or hot)
• 8 cloves garlic
• 2 cups chopped onions
• 1 cup each, chopped carrots, celery, and green chiles
• 4 or 5 dried chipotle pods or 4 canned
• 3 T oregano, rubbed between fingers
• lime wedges, chopped cilantro, and chopped onion, for garnish

Preparation

Step 1

Cover pork, rinds, salt, pig feet with the chicken broth. Put lid on pressure cooker. Bring to pressure (15 psi) and cook for 20 minutes. Do a quick release.

Add remaining ingredients; replace lid on pressure cooker. Bring to pressure and cook for 45 minutes. Allow a natural release.