Yield: 1 Servings
|1||Hog's head, cut into pieces w/eyes, ears,, and snout removed|
|4 pounds||Pork butt, cut into pieces|
|6||Pig's feet (6 to 8 each)|
|2 larges||Onions, chopped|
|1 large||Red bell pepper, chopped|
|1||Habanero chile (or other chile to taste), quartered|
|3 tablespoons||Garlic, minced|
|½ cup||Parsley, chopped|
|½ cup||Green onion tops, chopped|
|Salt, pepper, cayenne, to taste|
Place head, pork butt, feet, onions, bell pepper, and habanero in a large pot. Cover with water and boil about 3 hours or until tender.
Remove hog's head, pork butt, and feet. Cool then remove skin, bones, and fat. Grind meat in food processor or grinder. To this meat, add enough broth to soften it up.
Add parsley, onion tops, salt, black pepper, and cayenne pepper; pour into a large glass baking dish and refrigerate overnight to gel.
To serve, unmold from baking dish and slice; serve with crackers or French bread.
NOTES : Adapted Frm. Cajun Cuisine (Beau Bayou Publishing Company; 1985) Posted to CHILE-HEADS DIGEST V3 #187 Recipe by: Rael64
From: Inagaddadavida <rael@...> Date: Sat, 14 Dec 1996 17:11:37 -0600