Ingredients:
6 Halved Pigs Feet
4 Cups Apple Vinegar
2 Sliced Onions
1 Sliced Red Bell Pepper
1 Sliced Yellow Bell Pepper
2 Tablespoon Chili Powder
2 Dried Bay Leaves
6 Whole Cloves

Information:
Serving Size 6
325 Calories Per Serving
8 Grams Of Fat

Cooking Directions:
The first step to this wonderful recipe, is you must wash the pigs feet very thoroughly. You then need to take out a large pot, and place the pigs feet in cold water. Make sure the water level just covers the pigs feet. You will then want to add in the apple vinegar. Once the apple vinegar has been added, you will want to boil the contents. Make sure that you remove the foam if possible. Once the contents are boiling, add in all the remaining ingredients, and let cook for a full 2.5 hours, with the heat on medium. Once the ingredients are cooked, you can then pull out some large pickle jars. Add the contents to the pickle jars, and air seal the lids. Make sure the liquid covers all the ingredients.

Information:
Serving Size 5
515 Calories Per Serving
14 Grams Of Fat

Cooking Directions:
The first thing you will need to do, is go down to your local butcher, and pick up 1 pound of fresh pork fat. You can use more than a pound if you prefer. The pork fat should be cut up into thin slices, no more than about 1 inch square. You will then want to take out a non stick skillet. Any skillet that is worn and tends to get food stuck to it, is going to cause you problems with this recipe. We use a Teflon coated skillet, which gets the job done well. You will want to preheat the skillet to high, with the extra virgin olive oil. Olive oil has an extremely high burning point, which makes it great for this recipe. Once the skillet is thoroughly heated, begin placing the precut pork pieces into the burning hot oil, and cook them until crisp. Cooking time will vary, depending on the pork fat sizes. Season the fat pieces both before and after you deep fry it.

Information:
Serving Size 10
345 Calories Per Serving
9 Grams Of Fat

Cooking Directions:
Boil the corn husks until they are tender. Blend the tamale mix, corn oil, broth, salt, and baking powder into a well blended mix. You will now want to marinate the lean shredded pork in the tomatillo sauce. Now evenly spread the tamale mix over the tender corn husks. Now add a spoon full of the marinated pork on
top. Make sure you fold the corn husks back over so the seem side is down. So for the final step steam tamales for 45 minutes. When done remove the husk.

Information:
Serving Size 6
375 Calories Per Serving
10 Grams Of Fat

Cooking Directions:
In a bowl, mix the flour, cumin, chili powder, and salt. Add pork and stir until the meat is well coated. Heat the olive oil on medium high. Cook the pork for about 6 minutes until browned. Add remaining ingredients to skillet, and cook for 2 minutes. Pour the hot sauce over the chops and garnish all with veggies.