Traditional Posole

When I married my spanish speaking, mexican, dark skinned, gorgeous husband; I was just a lil white girl from Maine with absolutely NO cooking skills. When I say no cooking skills, I mean Kraft mac and cheese was pretty fancy with a hot dog added to it. Javy has since introduced me to all kinds of amazing mexican dishes . . .and set his expectations very high with my current cooking skills.

He wants his wife to cook the meals he remembers as a child. Ah crap. I had to somehow learn how to cook traditional mexican dishes. Great. Dish numero uno (like my spanish?) Posole. Javy loves posole maybe more than he loves me. Ok, maybe not- but definitely more than he loves hot cheetos. Definetly.

Here we go.

Ingredients:
5 California Chili Pods (Loma Vista)
1 15 oz can of tomato sauce
1 bag menudo mix
4-6 pigs feet halves
2 T tomato bouilon
3 T chili powder
56 oz of white hominy
2-3 lbs Pork shoulder/butt
1 bunch of cilantro
1 onion


Pull the stems off of the chili pods. Place chili pods in a blender with hot water. Let the chilis soak in this water while you prepare meat.

Dice up your pork. Don't be afraid of the fatty pieces, it gives it flavor. Once pork is nice and diced, place in your crock pot and pour entire package of menudo mix on it. Rub it into the meat really good.

Wash your hominy in a strainer.

Its now time to blend your chili pods. Blen well (its ok to have afew larger pieces of chili left). Pour this chili puree, tomoato sauce, hominy, tomato boulion, chili powder in the crock pot. Mix together well. Pour enough water in the crock pot to cover ingrediants & pigs feet.

*****IMPORTANT SIDE NOTE*****
You do not have to eat the pigs feet. I don't get near them with a 10 foot pole. HOWEVER, they give this soup a GREAT flavor. I wouldn't skimp on these. My husband loves them, and eats every piece of meat off the bone. . . .

Once stirred well and full of water. Cook on low for 8 hours. The pigs feet meat should be falling off the bone.

Serve with chopped up cilantro, chopped onion, a Dos Equis, and lime juice. LISTO! You are done. Enjoy this traditional mexican dish, I know Javy does.