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Old 12-14-2014, 03:04 PM   #1
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Pozole

No grilling or BBQing today. Inviting some people over from Church after services are over for a little Pozole.



Did a rotisserie turkey and a whole stuffed pork loin yesterday. Took a boatload of pics but not of the turkey or pork loin.
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Old 12-14-2014, 04:13 PM   #2
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Had to Google Pozole and then thought I'd have to ask what kind of grill that was Looks good, I'm sure the parishioners will appreciate your effort.
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Old 12-14-2014, 05:39 PM   #3
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Mexican stew, nice, what did you use for the broth?
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Old 12-15-2014, 04:54 PM   #4
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Quote:
Originally Posted by Max View Post
Mexican stew, nice, what did you use for the broth?
Just added a bunch of cubed pork butt in water and simmered until the pork was soft. Once soft we added salt, bay leaves, Enchilada sauce, pork neck bones, garlic and hominy and let it simmer for at least another hour.

When served in a bowl thinly sliced radishes, cabbage, chopped fine onion, hot sauce and a squeeze of lime is added to your bowl. It is also served with tostadas with hot sauce added too.
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Old 12-15-2014, 05:01 PM   #5
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I was just asking because any red tinted broth I have seen is normally vegetable.
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