Jim's Posole

Jim's Posole
Jim's Posole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 2 to 3

    lb. pork shoulder, trimmed & cut into chunks

  • 1/2

    lb. pork rinds

  • 1 or 2

    pigs feet or smocked hocks

  • 1

    T salt

  • 12

    cups chicken broth

  • 2 to 3

    lbs nixtamal (hominy), washed (if necessary)

  • juice of 1 lime

  • 4

    T ground red chile (mild/medium/ or hot)

  • 8

    cloves garlic, crushed

  • 2

    cups chopped onion

  • 1

    cup chopped each carrrot, celery, green chiles

  • 1

    can chopped tomatoes

  • 4 or 5

    dried chipotle pods or 4 canned

  • 3

    T oregano, rubbed between hands

  • lime wedges, chopped cilantro and onion-for garnish

Directions

Method: Cover pork, pork rinds, salt, and pigs feet with chicken broth; cook in pressure cooker (15 lbs) for 20 minutes; quick release. Add posole, lime juice and chile to pressure cooker; cook for 45 minutes - quick release. In a large pot, add contents of pressure cooker and remaining ingredients. Cover with chicken broth. Simmer gently for 1-1/2 to 2 hours, or until fully cooked - add more chicken broth, as needed. Serve with lime wedges, cilantro and chopped onion

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