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Boilin' some country style pork ribs
...from the freezer to make a pot of pazole. When they fall apart, I'll
add onions, garlic, ground NM chile pepper, chicken or beef bouillon (instead of salt), pepper, and a can of hominy. Cumin and oregano if it tastes like it needs it (I've never made this stuff before.) How heretical would it be to add a can of Ranch Style beans to thicken it up a little? Or maybe a little Cajun-style dark roux? Best regards, Bob |
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