---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Posole
  Categories: Mexican, Soups/stews, Pork/ham, Fish/sea
       Yield: 12 servings
  
       2 lb Pork roast,cut in chunks          1/2 lb Pork rinds (skins)
       2 ea Pork shanks or pigs feet            1 tb Salt
       2 c  Posole                              1 ts Oregano
       2 ea Cloves garlic, mashed               2 tb Chopped onion
       4 ea Red chili pods,remove seeds    
  
   Place meat and 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.
   Remove excess grease and set aside. Reserve liquid. 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. Mix
   meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and
   chili pods. Let simmer for about 1/2 hour. Posole may be served as a main
   dish with hard rolls, tortillas or crackers. Additional red chili sauce may
   be added at serving time for more spice. NOTE:Posole can be found in the
   meat section if it is available in your area, if not available, hominy can
   be substituted in the same quantities but no rinsing or pre-cooking is
   needed. The posole will lose its authenticity but none of its tastiness if
   pork rinds, pork shanks or pigs feet are omitted. You can also add one can
   of tomatoes to enhance the flavor.
  
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