> wrote in message
oups.com...

>
> Epazote only smells like kerosene in large quantities. I only put in a
> couple of leaves (dried) into a pot of frijoles or a batch of pozole.
>
> I made pozole last night with dried pozole from New Mexico. I used a
> little over a pound of boneless pork ribs (sometimes with a big batch,
> I'll put in a pig foot). Used Mexican oregano, thyme, epazote, chile
> caribe & some chimayo dulce that was ground. Had limon, chopped
> radishes, onions, & cilantro for garnish.
>
> Good stuff.
>

Sounds like you are worlds ahead of me with authentic Mexican
cooking. I'm still doing TexMex stuff, but I am interested in
learning more about the real thing. Thanks.



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