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The Nasty Bits: Pork Neck Posole

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Serious Eats
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soups dairy free low carb cinco de mayo lunch latin mexican


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1 pound dried white flint corn

2 1/2 to 3 pounds pork neck bones, chopped into 2 to 3 inch sections

3 cups hulled, untoasted pumpkin seeds

1 1/2 pounds fresh tomatillos

1/2 cup chopped green chile, or 8 jalapeño peppers, stemmed and seeded

1 medium onion, roughly chopped

2 bay leaves

1 teaspoon Mexican oregano

4 tablespoons lard

salt to taste, about 1 tablespoon

For the condiments:

Diced onion

dried oregano

Slices of avocado

Chopped cilantro


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