Posole #1

Yield: 8 Servings

Measure Ingredient
4 cups Chicos
3 pounds Ham hocks
1 pounds Fresh pigs feet
\N \N Salt to taste
1 \N Clove garlic (up to)
6 \N Red chile pods; ground

Green corn steamed & dried on the cob then shelled is called 'chicos'. They do not burst when cooked, they merely swell. Cover chicos with water & boil for 3-4 hours with the garlic, salt & ground chiles. Boil ham hocks & pig's feet together for 30 minutes. Combine with chicos, using a reasonable amount of the liquid. Serve with sopapillas or Indian bread.

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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