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Started By
Message
Pozole revisited
Posted on 10/8/23 at 12:52 pm
Posted on 10/8/23 at 12:52 pm
This is a good recipe. I used some country-style pork ribs and neckbones for the meat but otherwise followed pretty closely to the recipe.
Do be careful to strain it. The pork will basically fall apart and release little bone pieces. You also need a big pot.
Pozole Rojo
I may have to try the verde version soon:
Pozole Verde
Do be careful to strain it. The pork will basically fall apart and release little bone pieces. You also need a big pot.
Pozole Rojo
I may have to try the verde version soon:
Pozole Verde
2
Posted on 10/9/23 at 1:30 pm to SpotCheckBilly
Pozole is an actual Mexican dish, which has yet to be Americanized beyond recognition.
Therefore, it is unknown in the state of Louisiana.
Posted on 10/9/23 at 2:23 pm to No Disrespect But
I'm well aware of where it is from, and I'm not in the state of Louisiana.
Posted on 10/9/23 at 2:38 pm to SpotCheckBilly
If you're ever in Birmingham, El Barrio has a really solid one. They will rotate a verde Pozole and a Pepeto throughout the year. Both are great.
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