Directions: |
Directions:First step:
Cut up all meats (pig feet/ears- cut off ear tunnels & discard) rinse clean. High heat...Fill pot halfways, add 3 garlic cloves, half an onion, pig feet, ears, and 1/2 cup of salt. Boil... You may need to transfer half to a second pot.
2nd step:
Meantime heat up (toast) about 3 handfull ( 4-5 cups) Chile de arbol sin cabo in the comal. Do not let them burn keep moving them. Put in blender, add 2 garlic cloves, 2 cups of water and salt to taste. Blend. If to thick add a little more water. Do not wash blender.
In a separate pot put the whole bag of Chile California sin cabo in pot and fill up with water. Let it boil or till they get soft. When done you will blend half of the chiles with about 8 cups of water for one pot... the rest do the same for the second pot.
After half hour of boiling add the Snout and Espinazo to the pot and add the Hominy as well. Strain the chile California mixture into the pots and fill with water to the top. You can now add the pork skin pieces.
In molcajete:
Smash the cominos, clavos, pimienta, 4 large garlic cloves,1 teaspoon of salt and a little water and pour into pot. Make the same amount and put in second pot.
Add salt to taste and more water after letting it boil if it looks like it needs it. Touch meat to see if ready. When done Garnish with lettuce, radishes, onions, chile and lime. Eat with tostadas and Enjoy. |
Personal
Notes: |
Personal
Notes: ***This recipe is for two pots .... If you want to make for a family of 5 only use 1 can of Hominy, 1/2 of all the meats and everything else. **Important: If you have left overs, make sure to reheat/boil the pot again and leave overnight to reheat in the morning the next day. If not just put in the fridge so that it will not go bad.***
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