Thread: Pantorrilla
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Old June 06, 2009, 08:43 AM
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Join Date: Dec 2008
Location: Ajijic, Jalisco, MX
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Quote:
Originally Posted by irmamar View Post
No, I haven't. I don't even know this word
CORTES DE PUERCO: CUTS OF PORK




Codillo: Hock (Braise, stew)

In some places, the upper, meatier part of the hock is called the chamorro. It is usually stewed or braised, and frequently served in a tomatillo-based green sauce.
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I would be grateful if you would correct my errors.
Estaría agradecido si corrigiera mis errores.

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