There was one in it years ago, and I used it for years...until I lost
it.

It had onions, garlic, hominy, chile beans, mexican oregano, hot
sauce, and was topped with cabbage. But I don't remember what else
went into it. Does anyone have the recipe, or remember it?

Oh, I still make a version of it, but not the same. For my vegan
girlfriend, I once made it with tofu, and it was still good.

Thanks.

"dale662" > wrote in message
...
> There was one in it years ago, and I used it for years...until I lost
> it.
>
> It had onions, garlic, hominy, chile beans, mexican oregano, hot
> sauce, and was topped with cabbage. But I don't remember what else
> went into it. Does anyone have the recipe, or remember it?
>
> Oh, I still make a version of it, but not the same. For my vegan
> girlfriend, I once made it with tofu, and it was still good.
>
> Thanks.

That sounds like a Posole, but without any meat.

Pork, shoulder or sometimes called Boston Butt, depending on what part
of the US you live in. I don't know the castillian name of that cut.

As I used to write for Chile Pepper I would also say that I like mine
with lemon or lime wedges, corn tortillas, radishes. that's about it.

Merry Christmas.

On Dec 20, 1:51�pm, Secret_Ingredient > wrote:
> Pork, shoulder or sometimes called Boston Butt, depending on what part
> of the US you live in. I don't know the castillian name of that cut.

Paletilla de puerco.

http://es.wikipedia.org/wiki/Carne_de_cerdo#Despiece