jmcquown wrote:
>
> 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
>
The pozoles I am familiar with are certainly not Californian. I've had
it in the states of Sonora, Guerrero, Sinaloa, and Michoacán. But the
most common meat in all of them is pork -- and it's usually the pig's
head -- and the most common cooking method is boiling, not roasting.
If there are beans in it, they are just there as a "stretcher."

As is usually the case, though, there is no such thing as one "correct"
recipe or method. Pozole is too widespread for there not to be many
regional variants. -aem