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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 170 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. 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. | 2. Remove excess grease and set aside. Reserve liquid. | 3. 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. | 4. Mix meat, posole, rind, and shanks or pigs' feet. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin	2	pounds	boneless cubed	1405.3365	0.0	195.3871	62.9228
pork skin	8	ounces	fried	1233.792	0.0	139.0284	70.9884
pig foot	2			806.9352	0.0	179.5204	4.5333
salt	1	tablespoon		-	-	-	-
white hominy	2	cans	drained	356.2219	70.5517	7.3223	4.3538
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
red chile pepper pod	4		seeded diced	806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.