aem wrote:
>
> Kate Connally wrote:
> > Well, I finally got my posole made! Hurray! I don't think I ever
> > made any last year so it's been a while since I've had it. I used
> > some leftover duck/goose broth that I had in the freezer in place
> > of the chicken broth my recipe calls for. It's scrumptious.
> [snip recipe]
>
> This looks like an excellent start, but where's the heat? I had a
> great homemade pozole this weekend at a 50th wedding anniversary party,
> which was just spicy enough to bead the forehead, but not so hot it
> interfered with all the taste complexities. Asked the maker, and he
> said he used two chiles, a green and a red, both from New Mexico. He
> said he knew them by sight but couldn't remember their names. Damn!
> -aem

Well, who says posole is *supposed* to be hot?
Just because it's Mexican, it doesn't mean it's hot.
Posole originated, I believe, ages ago in the Yucatan.
I've read where it was supposedly made with a pigs head.
I don't recall if that "authentic" recipe called for
chiles or not. In any case, the heat in the case of
this recipe comes from whatever salsa you choose to use.
I use a medium hot salsa and it gives it a nice kick
without killing you. I don't like to eat food so hot
it causes me to break out in a sweat. If you do, put the
hottest salsa you can find in it or add chiles to it.

Kate