Spiced Marinated Lamb Shank wrapped and steamed in Banana Leaves, served with Ancho Chile, Garlic, Fresh Onion and Cilantro
Pork shoulder is combined with chicken broth, New Mexico chiles, garlic, cumin and Mexican oregano and cooked in a slow-cooker for 5-6 hours on low.
Recipe uses beef chuck, tomatillos, tomato paste, nopalitos (cactus paddles) and serrano chiles.
A North American native green also referred to as purslane. It is gathered wild in Mexico and used raw in salads and cooked in stews.
This recipe can be made with canned or dried pozole. For something different try making it with Blue corn pozole, a specialty of the US Southwest.