Cooking Mexican Pozole with Amelia Ceja


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www.cejavineyards.com Amelia Ceja prepares one of Mexico’s most traditional pre-Columbian soups – Pozole. This dish is made from nixtamalized cacahuazintle corn. Amelia adds chicken this time around but pork, turkey, pork rinds or even sardines can compliment this warm soup.

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Cooking Mexican Pozole with Amelia Ceja

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