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Member since Jan 2011

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Jan 2, 2011 in Food Network Community Toolbox on

Great receipe and flavors, with just enough heat for a cold winter day. Made it last night and served it for lunch. The ham hock added a nice smokey flavor that went well with the chirizo. I added a tablespoon of oregeno and served it with some fresh chicharron broken up over the top. Will make this again. My Italian mother-in-law gave her stamp...

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