aem wrote:
> 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

Depends on what *you* call Pozole. Roast pork (not boiled) or beef is
pretty much standard in the pozole known as pozole soup. Also white hominy
and pinto beans. Guess you have to have neighbors who are from northern
Mexico to be familiar with this. I gather they learned to cook in southern
California LOL

Jill