Jim's Posole

By JimMac

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

Details

Servings 10

Preparation

Step 1

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