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 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

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.