• 2 tsp vegetable oil
• 3lb Boston Butt or Picnic pork roast - cut into 2“ chunks
• 8 oz. fried pork skins
• 2 pig's feet
• 1 med. onion
• 28 oz. can white hominy - drained
• 1 tsp. dried oregano
• 2 cloves garlic - chopped
• 2 carrots - peeled and diced
• 4 dried hot red chile pepper pods - seeded and diced
• 28 oz. can diced tomatoes
• Garnishes - thinly sliced radishes, onion finely chopped, lime wedges, shredded lettuce, shredded cabbage, chopped cilantro, avacodo
• warm tortillas - served along with stew

1. Heat oil in large dutch oven or stock pot. Brown meat on all sides. Remove from pot and saute onions until tender. Add meat back to pot and enough water to cover meat, approximately 2 quts.
2. Cook meat for about 1 1/2 hr. Remove meat and tear into bite size pieces when cool enough to touch. Remove excess fat from top of broth. Add meat and remaining ingredients back to broth. Let simmer for about 30 min.

Serves: 8      Total cook time: 2hr 10min
Source: Allrecipes Mexican Posole Stew modified