| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Mexican, Vegetables |
1 |
Servings |
INGREDIENTS
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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