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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