zxcvbob wrote:
> 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

The only time you have to worry is if you're making Menudo, sweetie, then it
requires tripe. You did just fine, trust me

Jill