Melba's Jammin' wrote:
> 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." '-)
>


I made real pozole, as far as I can tell. It's really good.

Then I added a can of black soybeans to it (rinsed) and another teaspoon
of chile powder and a pinch of garlic powder. It tastes about the same.

Best regards,
Bob