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New Mexico Green-Chile Pozole
http://www.marthastewart.com/318281/new-mexico-green-chile-pozole
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Ingredients
categorized
original
12 ounces dried hominy, rinsed (kalustyans.com) or 4 cans (15 ounces each) hominy, drained and rinsed (6 cups)
3 pounds country-style pork ribs (or 2 pounds cubed pork shoulder, plus 1 pound baby back ribs or spareribs)
8 sprigs flat-leaf parsley, tied together with kitchen twine
4 garlic cloves, thinly sliced
1 1/2 teaspoons dried oregano, preferably Mexican (kalustyans.com)
1 pound tomatillos, husked and rinsed
10 ounces pepitas (hulled green pumpkin seeds; 2 1/4 cups)
3 large jalapeno chiles, quartered
1 cup packed cilantro sprigs
1 medium white onion, coarsely chopped
2 tablespoons sunflower or safflower oil
Coarse salt
Ingredients
categorized
original
This recipe is
gluten-free
Produce
Cilantro, packed sprigs
(
1
cup
)
Flat-leaf parsley
(
8
sprigs
)
Hominy, dried
(
12
ounces
)
Jalapeno chiles, large
(
3
)
Oregano, dried
(
1 1/2
teaspoons
)
Pepitas
(
10
ounces
)
Tomatillos
(
1
pound
)
White onion, medium
(
1
)
Meat
Pork, country-style
(
3
pounds
)
Cooking & Baking
Garlic cloves
(
4
)
Salt, Coarse
(
1
)
Sunflower or safflower oil
(
2
tablespoons
)
Preparation
Read recipe preparation on
marthastewart.com
Martha Stewart
www.marthastewart.com
All 13,561 recipes
Social Stats
31.2
Rating
1-100
3
Tweets
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Views
13
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Recipe Stats
Published August 12, 2011 (1 year ago).
7 people saved this recipe.
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