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A Man of Wealth and Taste
 
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Join Date: Dec 2002
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Quote:
Originally Posted by Otter74 View Post
Pozole (also spelled posole) is a Mexican Spanish word (derived from a náhuatl word, I'm pretty sure - it sounds náhua) for a couple varieties of stew made with that corn you have, which I believe is called cacahuazintle. Generally speaking, posole is either red or white, and has regional variations. It is fundamentally indigenous food, with some European influence.
I make Menudo with a Red Chili sauce starting with 2 types of dried chili's.

The trick for Menudo is soaking the Tripe in some vinegar water for an hour..it takes the Tripey taste away.
Old 09-18-2018, 10:22 AM
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