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Old Mexico Style Pozole
  • 4 Pounds Fresh Pigs Feet
  • 1 Quart Hominy
  • 2 Bay Leaves
  • 1 Clove Garlic, minced
  • 1 Onion, chopped
  • 8 Red Chili pods
  • 1/2 Teaspoon Oregano
  • Salt and Pepper to Taste
Bring meat to boil and simmer in 1 gallon of water until tender. Remove bones. Add hominy, chili and spices. I put the red chile in the blender with about 3 cups of water and blend until chilies turn into a nice paste. Use only sun dried chilies for wonderful flavor and color. Commercially dried chilies dried by fires turns red chili brown and bitter. NOTE: Any meat that makes a nice rich broth works. I have chickens, and an old hen or rooster makes the very best rich broth. So, that entails catching the chickens, killing them, taking off their feathers with hot water, cleaning out the entrails and cutting them up. Anyway, if you want the best broth in the world use a rooster or an old hen.
Provided by:
By Marian Lunt, wife of Wilbur Lunt who farms grains, potatoes, lettuce and more.

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