| Posole Soup -- Serves 12 |
| Broth: 6 lbs pigs' feet cracked or cut 3 TBS fresh organo leaves,or 3 tsp dried 2 large onions sliced 6 bay leaves 2 heads garlic cut in half 3 tsp black pepper 10 whole mild red chiles 2 tsp cumin 1 tsp dried thyme 1 tsp salt 5 gallons water Fixings: 1 head garlic 1 TBS fresh oregano, or 1 tsp dried 2 lbs prepared posole 2 lbs lean pork diced Garnish: 1 head cabbage, very thinly sliced 12 radishes sliced thin 1/2 cup red chile or ranchero sauce |
| Simmer broth ingredients in water 6-8 hours, skimming to remove excess fat and scum the first 2 hrs. Strain, reserve stock. Remove meat from pigs feet and return to stock. Add posole, pork, oregano. Simmer 4-5 hrs, adding more water as needed, and skimming. Remove garlic head, taste for salt. Ladle soup and fixings into large bowls, garnish with cabbage, radishes, ranchero sauce, and if fresh oregano is availabl, a sprig of that. |
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