In article .com>,
"aem" > wrote:

> 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

Hey, nice backpedal from "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." '-)

--
-Barb
<http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love
"If it's not worth doing to excess, it's not worth doing at all."