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Pozole

DavekatzDavekatz Posts: 761
edited November -1 in EggHead Forum
Just made up my first batch of pozole (a Mexican stew) on the Egg, and man it was tasty. Pics and details attached.[p]Dave[p][p]
[ul][li]Pozole[/ul]
Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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Comments

  • BOBFBOBF Posts: 177
    Davekatz,[p]Posole has always been a favorite of mine. I lived in New Mexico for 10 years and it was traditional to have posole after, I believe, mid-night mass I remember the hominy we bought still had lye on it and we had to wash it real well before cooking with it. Looks like you did a great job. I am going to copy your method the next time I cook some. [p]Also like your pictures of Belize. We went to San Pedro town a few years ago.

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  • DavekatzDavekatz Posts: 761
    BOBF,[p]I take compliments from New Mexicans very seriously. Those folks know their food. Thank you. [p]I want to try it with a pork loin next. Probably butterfly it and stuff it with as much green chilies and garlic as I can. Mmmmmmmm. [p]Glad you like the pics. We're headed back to Caye Caulker next week. Can't wait.[p]Thanks again,[p]Dave

    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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