posole #1
- Categories
- Vegetable
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Chicos |
| 3 pounds | Ham hocks |
| 1 pounds | Fresh pigs feet |
| Salt to taste | |
| 1 | Clove garlic (up to) |
| 6 | 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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