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menudo de indios, posole de porbre, pinta gallina or whatever you want to call it....

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  • menudo de indios, posole de porbre, pinta gallina or whatever you want to call it....

    it's damn gooooooood! i put this in ths section since just got a new Lodge 6 Qt. DO for $40.....


    brown beef shanks or ox tails and remove......


    saute onion........


    add garlic......


    return shanks and add broth.....


    wash nixtamal or raw hominy......"you call it corn but we call it maze" remember the commercial?


    add washed corn and washed beans....



    last 1/2 hr add oregano, green onion, cilantro and salt........


    if using shanks you can pull them and give a rough chop and push that marrow through and add it.......


    now we are talkin'.........


    had mine with fresh roasted green chili quesadillas.......



    as usual, thx for stoppin' by............
    sigpic
    it's all good my friend..........

  • #2
    man pass a bowl this way... good golly issue that man some
    Island of Misfit Smokers Member #92

    How to heal the world. Love people and feed them tasty food.

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    • #3
      Nice job Rob! Did you soak the beans first? I'm assuming yes.
      Don

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      • #4
        Geeza Louiza! First with the breakfast chorizo & now dinner?
        I give you some more points if I had them.
        .

        Not to mention the occasional campfire

        My --->
        Paul

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        • #5
          Look At Chef Rob Daddy Layin It Down..... .......
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          • #6
            Rob your killin me here brother. First the Chorizo and now this? Awesome stuff there
            https://youtu.be/ZcqprrIlbcIli

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            • #7
              good stuff no matter whatchacallit!


              mmmmm...posole!
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              • #8
                Originally posted by tadowdaddy View Post
                Nice job Rob! Did you soak the beans first? I'm assuming yes.
                don't have to....the corn takes longer to cook.
                sigpic
                it's all good my friend..........

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                • #9
                  Originally posted by Meat Hunter View Post
                  Rob your killin me here brother. First the Chorizo and now this?
                  talk about killin'........our farts now rival the dog's!

                  and thx for the pts y'all!
                  sigpic
                  it's all good my friend..........

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                  • #10
                    Originally posted by THE ICEMAN View Post
                    Geeza Louiza! .

                    funny ice, dat's me mom's name..........
                    sigpic
                    it's all good my friend..........

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                    • #11
                      Very cool chit chef! I love dat stuff.
                      Mark
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                      "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                      Smoked-Meat Certified Sausage Head!

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                      • #12
                        Fantastic, Rob! Save me a bowl!
                        Becky
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                        • #13
                          Chef Daddy Rob rocking the mexican food....like the ideas

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                          • #14
                            dunno if it's a stew or what - but I reckon I could get on the outside of a big bowl of that

                            for use of marrowbone - love that stuff
                            Made In England - Fine Tuned By The USA
                            Just call me 'One Grind'



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                            • #15
                              That looks like some very hearty stew/soup,I will be making some of that.
                              Thanks Rob here are some for making hungry this AM
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