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
>


I don't know it's tradition. That's why I asked. (and I don't have a
frozen pig's head, all I gots is country ribs)

Best regards,
Bob