Oye, menudo. What is it with that stuff? I love the hispanic foods my friends fix, but a few things they just love that I have yet to get the hang of are: menudo, cooked whole cordero in a steamer, (bones and all) and that over-stuffed pan dulce. (At least, here in our part of the country, to me those cute, huge pastries I've repeatedly tried and cannot abide seem to have a stale taste. Maybe because they ARE stale!)
Oh, as a fun footnote to the Pozole adventure, today I came across a gourmet dried pepper rack at an upscale foodie store in a nearby town, and discovered a $2.00 packet of dried New Mexican peppers! Thanks to StillLivin, I got one. Now, what can I do with it? I still have the frozen pozole.....
Made Jambalaya last night....no Andoille sausage, so just used mild Italian sausages. And bits of frozen turkey from Thanksgiving instead of the chicken it called for, using a pint of that turkey bone broth I'd frozen before I'd added the herbs for pozole. Made enough for leftovers for New Year's Day!
