POSOLE (MEXICAN SOUP)

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filed under Main Dishes

Main Dishes
 
Serving size: 1 bowl
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Hard
Calories: 153 (8% DV)
Fat: 7g (11% DV)
Carbohydrates: 10g (3% DV)
Protein: 11g (21% DV)
Ingredients:  Makes 25 servings (25 bowls)
24  ounces
 
3-3/4  ounces
 
1  cup
 
1  tablespoon
 
3/4  lb.
 
1  tablespoon
 
5  cups
 

Tip: For nutritional information on all the ingredients in POSOLE (MEXICAN SOUP) just click on each ingredient name. Then adjust the serving size for any POSOLE (MEXICAN SOUP) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Get your pork but and if its alreadycut in half great. Place it in a big pot
2
Fill the pot or pots with water slightly above pork butt.
3
add your garlic, onion(diced or chunked) , and onion powder.
4
place with a lid and put on medium heat for about 8 hours. DO NOT THROW AWAY BROTH !!!!!!!!!
5
While waiting for your pork butt to cook in another pan get your pigs feet (make sure they are really fresh they can be frozen) and place them in a small to medium size pot and again fill with water slightly above feet.
6
Cook for about 2 hours covered. AGAIN DO NOT THROW AWAY BROTH FOR PIGS FEET !!!!
7
When pork butt is done and cooled shred the pork butt as if to make pulled pork sandwiches. Make sure all the pork you pull has no fat on it.
8
Place all meat pulled in a big pot add your broth from the pork butt to the pork
9
Add you guajillo seasoning which is 3 packs and your hominy
10
When your pigs feet are done take the broth from the pigs feet and add it to the pot with all your ingrediants. Cook on low to medium for about 2 hours.
11.If you want to add the pigs feet meat you can I dont. I normally throw them away or give them to someone that likes them.
12
Enjoy
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