Pig Head Pozole and Crispy Baked Ears
It’s not hard to find a pig head in Laredo, although most grocers and meat markets only stock a few at a time, so when we noticed the heads being restocked we grabbed one before they sold out. Cooking the head was surprisingly easy and it turned out great, so we already have plans to buy more pig heads soon. For this first-time around we followed a Rick Bayless recipe for a traditional version of Pozole, a tasty Mexican pork and hominy soup.
- Odd Nosdam - "10" (Circus faux Prez beats)
- Koushik - "Forest Loop"
- Moka Only - "Not Wrong-A-Lude"
OMG. That looks awesome! You guys eat everything and anything! (Love the Spotted Pig too).
The pigs ears look so good!
Gross! No thank you..I’ll continue eating my pigs heads like a true american…in hotdogs.
Aaaah I could only watch the first 11 seconds. I will never understand why people do this out of their own free will. yikes.
lol @ yordan
@tsmanala you have to try it first to understand. it is ridiculously good!
pozole has a silent e and i’m pretty sure that Rick Bayless says that on tv.
regardless, pozole is one of my favorite soup/stews.
heads are scary, in general. although, when attachd to the piggy and roasted, the concept is sublime.
We’re not masters of Spanish by any means, but all the Mexican’s we know in Texas definitely do pronounce the “e” like “leh” and we’ve never heard it said any other way.
lol @ the jerky drying in the background and the tabouleh with pigs ears! love that!
I can’t even watch it. All I can think about is Wilbur from Charlotte’s Web. Poor little piggy!
I love it!
my favorite is pozole with pigs feet in it.