2 lbs. pork roast, cut in chunks
1/2 lb. pork rinds (skins)
2 pork shanks or pigs feet
1 tbsp. salt
2 c. posole (usually found in the meat section of your market)
1 tsp. oregano
2 cloves mashed garlic
2 tbsp. chopped onion
4 red chili pods, seeds removed

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 pig's 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 or crackers. Additional red chili sauce may be added at serving time for more spice.

This posole will lose its authenticity but none of its tastiness if pork rinds, pork shanks or pigs feet are omitted. 12 to 14 servings.