RecipeMuncher

Legend has it that back in the days of pre-Columbian Mexico, the meat bobbing in a broth of giant lime-slaked kernels of pozole (better known here as hominy) was of, let’s just say, a rather intimately known species on the planet. I am neither an anthropologist nor archeologist, but after researching some pozole recipes, the general consensus is that this amazingly flavored soupy stew has more recently been traditionally prepared with pork. Well, a ham hock doesn’t have any better (...)