tag:blogger.com,1999:blog-1978443757016687648.post9216793011808154704..comments2023-08-09T05:49:02.160-06:00Comments on The Bad Girl's Kitchen: Pozole Verde GuerrerenseMinhttp://www.blogger.com/profile/07986834387220176195noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1978443757016687648.post-13052213370271736972011-03-28T12:55:38.966-06:002011-03-28T12:55:38.966-06:00The version I had in Mexico was a little different...The version I had in Mexico was a little different. Chicken instead of pork and there where toasted pumpkin seeds in there somewhere. The condiments to add were a selection of onions, avocados, cabbage and some fresh tortillas. It was delicious and served on Tuesday, not Thursday. :) It was someone's birthday and it was made for that. I also found an Emeril Recipe that looked similar too. I might try combining the two and see what happens. btw... NOT getting a pig head. Pork roast will have to suffice.Shellhttps://www.blogger.com/profile/14088849230984793584noreply@blogger.comtag:blogger.com,1999:blog-1978443757016687648.post-80987532547970799492011-03-28T11:52:17.672-06:002011-03-28T11:52:17.672-06:00Such fresh ingredients! Sounds wonderful.Such fresh ingredients! Sounds wonderful.Pretty Zestyhttps://www.blogger.com/profile/05066119133197587199noreply@blogger.com