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Old 04-14-2006, 10:21 AM   #11
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they will keep for a long time in a ziplock bag or jar...don't let em get dusty!
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Old 04-14-2006, 10:22 AM   #12
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Quote:
Originally Posted by Hopz
Soak them in water. May take an hour or more. They will swell up some, then use them in stews like a posole, or chili verde, or chili con carne... search the web too.


I have not had a good posole in SOOO long. If you've never had it before it's really worth trying. Someone correct me if I am wrong, but isn't menudo very similar to posole except for the obvious difference that menudo uses tripe?
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