Boilin' some country style pork ribs
 

...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?

Best regards,
Bob

Boilin' some country style pork ribs
 

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

Boilin' some country style pork ribs
 

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

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

Jill

Boilin' some country style pork ribs
 

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

Boilin' some country style pork ribs
 

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

Boilin' some country style pork ribs
 

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."

Boilin' some country style pork ribs
 

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

Boilin' some country style pork ribs
 

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

Boilin' some country style pork ribs
 

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?
>
> Best regards,
> Bob

LOL! No beans!! No roux either. Just cook it down to the texture you
want and then add the canned hominy. It would taste better with real
nixtamal but maybe that isn't available in your area.