Yield: 8 servings
|3||Fresh pig's feet|
|2||Fresh medium pork shanks|
|2 cans||Yellow hominy,drained (16 oz ea)|
|12||Green chiles,cut into 1"x1/4" strips|
|6||Large garlic cloves, chopped fine|
|2 cans||Chicken broth (14.5 oz ea)|
|½ teaspoon||Dried oregano|
|½ cup||Cilantro,chop leaves and stems|
|Salt to taste|
1. Rinse pig's feet well. Boil in a pot of water for 20-30 minutes.
Rinse again. Pour out the water and wash the pot. Boil the pig's feet and pork shanks in a fresh pot for about 1-½ hours. Add water while boiling if necessary. 2. Add onions, garlic, oregano, bay leaves, green chiles, hominy and chicken broth to the boiling pot. 3. Cook over medium heat for about 30 minutes. 4. Add 1 can of beer and simmer for about 10-15 minutes. 5. While the posole is cooking, chop the cilantro and scallions. Mix the chopped cilantro and scallions and use them to garnish the posole when serving. 6. Serve the posole with warm tortillas and frijoles heated with grated cheese.
Makes 6 to 8 servings.