Pozole Rojo (red Pozole)

[Guidelines for the selection of church attire.] There are no set, specific rules. But there are some personal guidelines. Some of them are: What is the custom of the church? How do the members dress? What can our budget reasonably cover? What standard does the general community condone? What is typically modest? What can be nice enough but not draw attention to ourselves? What is the appropriate dress for the occasion? What clothes enable us to be proper stewards of God’s money? A simple rule is: Clothes should be clean and neat, not flashy but enhancing, and should neither take attention away from nor draw attention to... Our words and walk are more important issues than our dress.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Mexican	Mexican, Vegetables	1	Servings

INGREDIENTS

Mel's Instructions

INSTRUCTIONS

Start with the basic Pazole Jalisco recipe and then follow these
instructions: Add to the pozole, at the same time you add the meat,
the following: 6 crushed garlic cloves; 4 dried red chiles (of the
large variety, such as ancho or guajillo) First lightly char and then
soak them in 1 cup hot water. Then remove stems and seeds and puree  in
blender with the water. Continue cooking as before.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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