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For some of us, the mere idea of pozole puts us in a good mood.\"  —Steve Sando, author of \u003cstrong data-mce-fragment=\"1\"\u003eThe Rancho Gordo Pozole Book\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBased on years of cooking, studying, and enjoying pozole in all its forms, Steve Sando guides us through the fascinating history and ingredients of this iconic dish. 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I believe it to be on par with paella, cassoulet, \u003cem data-mce-fragment=\"1\"\u003epho\u003c\/em\u003e, and chili con carne. It can be made modestly for a weeknight dinner, with enough leftovers for a terrific lunch. But it's really a showstopper, designed to be enjoyed with a crew of people you love. For some of us, the mere idea of pozole puts us in a good mood.\"  —Steve Sando, author of \u003cstrong data-mce-fragment=\"1\"\u003eThe Rancho Gordo Pozole Book\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBased on years of cooking, studying, and enjoying pozole in all its forms, Steve Sando guides us through the fascinating history and ingredients of this iconic dish. He shares over 20 traditional and non-traditional recipes for red, green, and white pozoles from different regions of Mexico and the American southwest.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardbound, 144 pages \u003cbr data-mce-fragment=\"1\"\u003eRancho Gordo Press, November 2019\u003c\/p\u003e"}

Rancho Gordo Press The Rancho Gordo Pozole Book

Product Description

"Pozole is one of the great iconic dishes of the world. I believe it to be on par with paella, cassoulet, pho, and chili con carne. It can be made modestly for a weeknight dinner, with enough leftovers for a terrific lunch. But it's really a showstopper, designed to be enjoyed with a crew of people you love. For some of us, the mere idea of pozole puts us in a good mood."  —Steve Sando, author of The Rancho Gordo Pozole Book

Based on years of cooking, studying, and enjoying pozole in all its forms, Steve Sando guides us through the fascinating history and ingredients of this iconic dish. He shares over 20 traditional and non-traditional recipes for red, green, and white pozoles from different regions of Mexico and the American southwest.

Hardbound, 144 pages 
Rancho Gordo Press, November 2019

Vendor: Rancho Gordo
$22.99
Maximum quantity available reached.

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