Quote:
Originally Posted by Otter74
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.