2 lb Pork roast,cut in chunks

    1/2 lb Pork rinds (skins)

      2 ea Pork shanks or pigs feet

      1 T  Salt

      2 c  Posole

      1 t  Oregano

      2 ea Cloves garlic, mashed

      2 T  Chopped onion

      4 ea Red chili pods,remove seeds

  Place meat and pork rinds and pork shanks in a large kettle and add about
  5 quarts of water or enough to cover meat. Add approximately 1 tablespoon

  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 large kettle and cover with water. Boil until posole has popped. Mix
  meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and
  chili pods. Let simmer for about 1/2 hour. Posole may be served as a main
  dish with hard rolls, tortillas or crackers. Additional red chili sauce
  may be added at serving time for more spice.      NOTE:Posole can be found
  in the meat section if it is available in your area, if not available,
  hominy can be substituted in the same quantities but no rinsing or
  pre-cooking is needed. The posole will lose its authenticity but none of
  its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can
  also add one can of tomatoes to enhance the flavor.