zxcvbob wrote:
> ..from the freezer to make a pot of pazole. When they fall apart, I'll
> add onions, garlic, ground NM chile pepper, chicken or beef bouillon
> (instead of salt), pepper, and a can of hominy. Cumin and oregano if it
> tastes like it needs it (I've never made this stuff before.)
>
> How heretical would it be to add a can of Ranch Style beans to thicken
> it up a little? Or maybe a little Cajun-style dark roux?
>
Do you want to make pozole or a spicy hominy and pork stew? Pozole
does not contain beans and is not made with a roux. Your spicy hominy
stew can have anything you like in it.

I certainly understand and agree with the idea of making up variants of
recipes for one's own pleasure and creativity. But I think learning a
new dish, in particular a traditional one, is best done by making it
according to its tradition at least once. -aem