| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Poultry, Mexican |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
Start with the Basic Pazole Jalisco recipe and follow these instructions:
After the pozole has been cooking for 2 hours, add: 1 small chicken,
halved; 1 pound fresh tomatillos, husked, washed, blended, and then briefly
fried in 1/3 cup veg. shortening; 4 small green chiles; one large chopped
onion; 2 sprigs each epazote and hoja santa; 1 1/2 cups hulled, untoasted
pumpkin seeds (you should toast them yourself till they begin to
ACCOMPANIMENTS: avocado & chicharron
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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