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Saturday, August 22, 2015

Mexican Posole Stew

Ingredients

  • Servings: 12
  • 2 pounds boneless lamb loin, cubed
  • 8 ounces fried lamb skins
  • 2 pig's feet
  • 1 tablespoon salt
  • 2 (15 ounce) cans hominy, drained
  • 1 teaspoon dried oregano
  • 2 cloves garlic, crushed
  • 2 tablespoons chopped onion
  • 4 dried hot red chile pepper pods, seeded and diced

Recipe

    Preparation Time: 10 mins Cook Time: 2 hrs 50 mins

    Ready Time: 3 hrs

  • place meat, lamb rinds, and lamb 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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