Mexican Posole Stew

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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2 lbs boneless pork loin, cubed
8 oz. fried pork skins
2 pig’s feet
1 Tbsp salt
2 (15 oz) cans white hominy
1 tsp dried oregano
2 cloves garlic, crushed
2 Tbsp chopped onion
4 dried hot red chile pepper pods, seeded and diced


Place meat, pork rinds, and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 Tbsp 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 a large kettle and cover with water. Boil until posole has popped.

Mix meat, posole, rind, and shanks or pig’s feet. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour.

Serves 12.