Soups / Stews

Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe, Mit Spinat Und Pasta)

Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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When all else fails, this soup will make you feel better………(Just ask Smithy)  🙂
If you prefer, replace the linguini with any type of pasta, potatoes, or rice.
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P.S.
If you don’t like to use chopsticks, break the linguini (or any other type of long pasta) into small pieces before cooking.
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Bon Appétit !   Life is Good !
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Click here for more soup  on  ChefsOpinion
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Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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to plate, add 1/2 of ea pasta, spinach and beef to a large soup plate, add beef broth

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Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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A Sad And Unfortunate Temporary Break For Bella, Myself And ChefsOpinion – (Slowly Getting Better)……

Bella

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Dear Friends,

I am happy to be back, able to post and enjoying to cook, eat and share my humble cuisine with you.
From 9/13th to 10/13th I spent a wonderful month in Germany and Spain, visiting friends and family and having a great time eating and drinking in the company of much-missed friends, most of which I had not seen for many years, as well as making new friends along the way 🙂 .
I also put time to good use to facilitate my return to Germany, where I plan to spend the remainder of my life with good food, good friends and (occassionally) good booze 🙂
I bought a car, started looking for a house, registrered my new address in Germany, etc, etc.
I also spend a long weekend in Spain, where my friends Gaby and Ralf own a Beautiful Spanish villa near the beach.
I had taken many notes and pictures to share my trip with y’all as soon as I’d be back in Miami.
However, the night before I got back, my beloved Bella was attacked and badly mauled by two loose-running rottweilers.
This caused both Bella and I to suffer tremendously, her physically, me psychologically, which eventually morphed into a full-blown breakdown of my well-being.
I was bed-ridden for a week, while trying my best to care for Bella (with the help of two great vet’s 🙂
Well, it has been 10 days now and I am happy to report that both Bella and I are on the way to recovery.
I assume that I am able to start posting my European experience starting this coming week, and that the unfortunate episode of Bellas attack will be but a bad memory soon.
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Hans.
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For those of you who are skirmish DON”T scroll down to the bottom of this page !!!
There are pictures of Bellas wound’s there, to let those of you who can handle this kind of stuff see how badly she had to suffer.
Again, she is (slowly) on her way to recovery, and things should be back to normal soon 🙂
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And, on a lighter note:
When I was sick I did not have the strenght nor the will to cook every day. The first two day’s, I lived off apples and dry  knäckebröd .
However, that did not provide me with the nutrition I needed to get back on my feet, so, during a spell of light improvement of my strength,  I prepared a big pot of what must be the oldest, best-working and best-tasting remedy in the word:
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“Chicken Noodle Soup With Veggies And Egg”.
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After five days of this for both lunch and dinner (apples for breakfast), I am now feeling better and blessed with enough strength to take on my daily chores, including driving Bella to the vet daily, preparing my usual food, and keeping “ChefsOpinion” up to date.
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Bon Appétit !   Life is Good !
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Chicken Noodle Soup With Veggies And Egg

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Chicken Noodle Soup With Veggies And Egg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Onion soup is a vegetable soup made of sauteed onions and stock. Onion soup was traditionally served in poorer households and lower-class restaurants.
Onion soup is, and was, found in many countries, prepared in many different variations. What all recipes have in common are the onions and stock. From there on, anything goes……….:
Added red or white wine, beer, egg yolk, flour, cream, cheese, herbs, bread, vinegar, sugar, caramelized onions, sauteed but kept-white onions, puréed onions, sliced onion, diced onions, shallots, sausages, sherry, carrots, and probably another thousand different additions, depending on where in the world you encounter your onion soup.
Names/variations include “Pfälzer Zwiebelsuppe”, “Soupe Soubise”, “Schwaebische Zwiebelsuppe”, “Cipollata”,  “Cherbah”, and countless more.
And then, of course, there is the queen of all onion soups! –
Known and loved most everywhere in the world, it is “French Onion Soup” (Soupe à l’oignon / Soupe d’oignons aux Halles/ Soupe à l’oignon gratinée)
What makes this variation so special is the addition of bread and gruyere to the top of the onion soup, then it get’s some time in the oven or under the broiler until the top is a bubbly, fragrant, addictive, gooey mass of melted bread and cheese.
Each heavenly spoonful should contain some of the bread and cheese, some soup, and some onions.
Voilà, now you know why “French Onion Soup” is the best onion soup in the world 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Onion Soup  on  ChefsOpinion
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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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“Blanquette De Veau” (And Please, Don’t Judge Me By The Color Of My – Pasta!)


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In all my years living in the USA, I have never seen this dish on any restaurant menu. Growing up in Germany, it was very common and popular, served in many restaurants and homes. If I had to describe the type of food this is, I would say “sophisticated home cooking”. Full of flavor and texture, it is often served with rice.
I personally prefer it to be served with pasta (apparently, so did Escoffier – there are two recipes in his Le Guide Culinaire – “Blanquette de Veau a l’Ancienne” , as well as “Blanquette of Veal Breast with Celery root and Endive”, both served with pasta. Some folks like to add carrots when serving a blanquette, a practice to which many professionals object in order to keep the whole dish “blanc” (white). Well, usually I am in the “blanc” camp. However, my choice of pasta today has sabotaged that approach by sporting an impossible yellow color 😦 .
When raw, this pasta looked slightly more yellow than usual egg pasta, but I thought it would lose some of its excessive yellowness during the cooking process. Not so. On the contrary, it took on this neon yellow and I was ready to toss it and cook a less color-popping pasta instead. However, when I tried it, I was pleasantly surprised by the wonderful texture and taste of this abomination of food coloring. It had one of the best pasta tastes of any dried pasta I ever tasted. So, rather than tossing it, I ate it and enjoyed it very much. (Thank God I threw the packaging in the garbage and have no record of the brand, I also have never seen it before or since in any shop and therefore will not be able to buy it again 🙂
In the end, a delicious, classic, old-fashioned veal stew with a helping of not-so classic pasta 🙂
May the pasta Gods forgive me 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Veal  on  ChefsOpinion
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Blanquette De Veau

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Blanquette De Veau

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

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Duck and noodles – what’s not to like about that ? 🙂
Since I prepare roast duck often, duck soup is naturally on the menu just as much. Even just a few bones, skin, scraps, innards and the neck from one duck, added to chicken or vegetable stock and seasoning, is enough to prep a rich, tasty soup. Any veggie, pasta, even rice thrown-in, and you’ll be rewarded with a tasty and economical meal. You can also strain the stock and use it to fix a great congee for breakfast, just add some scallions and fried shallots and voilà, another satisfying quickie. ( Meal, that is ! ) 🙂
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Bon Appétit !   Life is Good !
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Click here for  ROAST DUCK – PART ONE – “DUCK WITH DIRTY NOODLES”

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Click here for more  Duck  on  ChefsOpinion
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Click here for more  Soup  on  ChefsOpinion
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Click here for  Congee  on  ChefsOpinion
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Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

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Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

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Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

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Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

At least once a month it’s sinigang-time at my house. The protein I use most often is pork, but sometimes I use shrimp (Sinigáng na Hipon), fish (Sinigáng na Isdâ), beef (Sinigang na Baka) or chicken (Sinampalukang Manók). One can use any part of the pig for sinigang, but my personal favorite cuts are the ribs and/or tails. This morning I found fresh ribs at my butcher, which I turned into this not-so-ordinary sinigang (chard and lotus roots are not commonly used in sinigang).
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Bon Appétit !   Life is Good !
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Click here for more  Sinigang  on  ChefsOpinion
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Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

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Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Crappy Weather Food – Beef, Beans And Other Stuff

Meanwhile, in Florida…….

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Hurricane season has finally arrived in Florida, and boy, has it ARRIVED 😦
While God has spared us a hurricane so far, we had constant rainstorms for the past two weeks, resulting in extensive flooding, turning many streets into rivers and parking lots into lakes.
Hearty food is the partial answer to that misery, making up for the fact that outside grilling and outside cooking in general, is suspended for the moment.
This beef stew with potatoes, tomatoes, onions, garbanzos, white beans, red beans and black beans is the perfect food to enjoy while looking out the window, watching the world drowning in rain and misery 😦
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Bon Appétit !   Life is Good !
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Click here for more  Stew  on  ChefsOpinion
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Crappy Weather Food – Beef, Beans And Other Stuff

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Crappy Weather Food – Beef, Beans And Other Stuff

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Crappy Weather Food – Beef, Beans And Other Stuff

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Crappy Weather Food – Beef, Beans And Other Stuff

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Tomato Bisque with Gorgonzola Croûton

Tomato Bisque with Gorgonzola Croûton

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Dinner  tonight was dictated by three factors :
# 1 – I had a big craving for soup.
# 2 – I had a lot of slightly over-ripe, soft tomatoes in my fridge.
# 3 – I was too lazy to prepare anything that kept me in the kitchen more than 15 minutes.
This bisque was the perfect solution. It only took a few minutes to chop the veggies, and once they were on the stove simmering away, all that was left to do until it was time to purée the soup after a couple of hours slowly simmering away, was to cut a few slices of white bread, butter them lightly on both sides, top it with some thin slices of gorgonzola and bake them for a few minutes in a 375F oven until the cheese melted and the underside of the bread was lightly toasted, then remove and let cool to room temperature, sprinkle with chili flakes and chopped Italian parsley. Done !
Total prep time for the soup and croûtons – about 15 to 20 minutes.
Total time from start to finish – about 2,5 hours. (The longer you simmer the soup, the more the tomato-taste intensifies ).
Enough soup for today’s dinner and tomorrow’s lunch. Good Stuff 🙂

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Bon Appétit !   Life is Good !
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Click here for Tomato Bisque Recipe  on  ChefsOpinion
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Tomato Bisque with Gorgonzola Croûton

Tomato Bisque with Gorgonzola Croûton

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Pork Sinigang (Sinigang na Baboy)

Yesterday  I had a long-standing wish fulfilled 🙂
(Mind you, there are “BIG WISHES” in life and then there are “small wishes” This was a small wish, but nevertheless, I am happy that it finally came through)
For years, I wished there’d be a good Filipino restaurant in my neighborhood, but there is only one that I know of within a few miles around, and frankly, that one sucks!
I don’t want to go into details, but believe me, if it would be halfway decent I would still go there. I have tried it three times, but all three times it was VERY disappointing, so I stopped going there and gave up hope. Whenever I needed a Pinoy food-fix, I had to prepare it myself.
So yesterday I went to do some errands in a close-by shopping center to which I have been going for more than 15 years. Much to my surprise, I saw a “new” restaurant named Manila Grill&BBQ  tucked away in a corner. (I asked an employee how long they’ve been open and he said more than two years)
I had never noticed it before, maybe because what sticks out on the sign is  Grill & BBQ,  so one does not quickly associate this with Pinoy food………..
The place is very clean, simply but nicely appointed and the employees are very friendly, attentive and professional.
The food, THE FOOD 🙂 – it was absolutely delightful, very authentic, nicely presented and wonderfully tasty. The prices are moderate and overall, it was one of the best lunch experiences I had in any restaurant in Miami in years.
You can read more about it here: Manila Grill & BBQ, Pembroke Pines, Florida
So now, back to the dish at hand,  Sinigang Na Baboy
Sinigang is a sour soup native to the Philippines. Beef, pork, shrimp, fish, and even chicken (sinampalukang manok) can be used. The one featured here today uses pork as the main ingredient. One can use boneless pork, though bony parts of the pig known as “buto-buto” are usually preferred. Neck bones, spare ribs, baby back ribs, and pork belly all can be used.
The most common vegetables used are egglant, okra, onion, green beans, tomato and taro root.
The most common souring agent is tamarind juice, (sampalog), but if not available, you can use calamansi, lime, lemon,  guava, bilimbi (kamias), green mango, pineapple, and wild mangosteen (santol) To go an even easier route, you can buy instant “Sinigang Mix” ready to add to the stock while cooking. (For my personal taste this is too salty and not sour enough)
Today I went to look-up the sinigang I posted before on ChefsOpinion, but much to my surprise I could not find a single post, although I cook sinigang quite often. I then checked my folder of unpublished posts and low and behold, there was a bunch of pics of a sinigang I cooked about 6 years ago but never published. Looking at the quality of the pics I understand why I hesitated, but what the heck, here it is:
Sinigang na baboy from the distant past 🙂
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Masaya Ang Buhay !   Kainan Na !
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Sinigang Na Baboy  (Pork Sinigang)

Sinigang Na Baboy (Pork Sinigang)

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Sinigang Na Baboy  (Pork Sinigang)

Sinigang Na Baboy (Pork Sinigang)

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Sinigang Na Baboy  (Pork Sinigang)

Sinigang Na Baboy (Pork Sinigang)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Pozole

Pozole

Pozole

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Partial  excerpts from Wikipedia:
“Pozole. Variants: pozolé, pozolli, pasole), which means “hominy”, is a traditional soup or stew from Mexico, which once had ritual significance. It is made from hominy, with meat (typically pork), and can be seasoned and garnished with shredded cabbage, chile peppers, onion, garlic, radishes, avocado, salsa and/or limes.
It is a typical dish in various states such as Sinaloa, Michoacán, Guerrero, Zacatecas, Jalisco, Morelos, State of Mexico and Distrito Federal. Pozole is served in Mexican restaurants worldwide.
Pozole is frequently served as a celebratory dish throughout Mexico and by Mexican communities outside Mexico. Common occasions include Mexico Independence Day, quince años, weddings, birthdays, baptisms, and New Year’s Day.
Pozole can be prepared in many ways. All variations include a base of cooked hominy in broth. Typically pork, or sometimes chicken, is included in the base. Vegetarian recipes substitute beans for the meat.
Dried hominy can be used for pozole, but it must be soaked and cooked
The three main types of pozole are blanco/white, verde/green and rojo/red.
White Pozole is the preparation without any additional green or red sauce. Green Pozole adds a rich sauce based on green ingredients, possibly including tomatillos, epazote, cilantro, jalapeños, and/or pepitas. Red Pozole is made without the green sauce, instead adding a red sauce made from one or more chiles, such as guajillo, piquin, or ancho.
When pozole is served, it is accompanied by a wide variety of condiments, potentially including chopped onion, shredded lettuce, sliced radish, cabbage, avocado, limes, oregano, tostadas, chicharrónes, and/or chiles.
Pozole was mentioned in Fray Bernardino de Sahagún‘s General History of the Things of New Spain (c. 1500). Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. The conjunction of maize (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars, because the ancient Americans(which?) believed the gods made humans out of masa (cornmeal dough).”
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According to research by the Instituto Nacional de Antropología e Historia (National Institute of Anthropology and History) and the Universidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole was human. After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with maize, and the resulting meal was shared among the whole community as an act of religious communion. After the Conquest, when cannibalism was banned, pork became the staple meat as it “tasted very similar” [to human flesh], according to a Spanish priest.

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Bon Appétit !   Life is Good !
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Pozole

Pozole

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Pozole

Pozole

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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