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Posole De Chichos (Dry, Roasted, Fresh Corn)

none

2 cups Chichos
1 pound brisket
1 small chopped onion
1 clove garlic
5 chile pods; (5 to 6)
Salt to taste

Boil Chichos for about 1 1/2 hours, then add meat and seasonings and cook until tender. MC Formatted by Kurt Lucas Submitted to the BBQ Mailing List by Lloyd on Oct 26, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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