Mexican Posole Stew Recipe

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Ingredients:

Serving

2 lb boneless pork loin, cubed
8 oz fried pork skins
2 pig's feet
1 tbsp salt
2 (15 oz) cans white hominy, drained
1 tsp dried oregano
2 cloves garlic, crushed
2 tbsp chopped onion
4 dried hot red chile pepper pods, seeded and diced

Directions:

Place meat, pork rinds, and pork 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	190.61 Kcal (798 kJ)
Calories from fat	80.54 Kcal
		% Daily Value*
Total Fat	8.95g	14%
Cholesterol	68.42mg	23%
Sodium	959.55mg	40%
Potassium	396.98mg	8%
Total Carbs	1.53g	1%
Sugars	0.24g	1%
Dietary Fiber	0.27g	1%
Protein	23.18g	46%
Vitamin C	0.3mg	1%
Iron	1mg	6%
Calcium	9.6mg	1%

Amount Per 100 g
Calories	184.8 Kcal (774 kJ)
Calories from fat	78.08 Kcal
		% Daily Value*
Total Fat	8.68g	14%
Cholesterol	66.33mg	23%
Sodium	930.32mg	40%
Potassium	384.89mg	8%
Total Carbs	1.48g	1%
Sugars	0.23g	1%
Dietary Fiber	0.26g	1%
Protein	22.47g	46%
Vitamin C	0.3mg	1%
Iron	1mg	6%
Calcium	9.3mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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