I had a partial pork shoulder in the freezer and discovered my local
health food store (HFS) had ancho and New Mexico chile pwdr. This,
along with a pkg of frozen nixtamal, made the choice easy. Pozole!

I used this recipe:

http://www.homesicktexan.com/2009/12...years-day.html

.....and it turned out excellent! No kidding. Pozole is one of my
fave dishes and this version is on par with the best I've eaten. This
includes a lotta pozole in CA Mexcian restos.

The frozen nixtamal was not as good as I thought it would be. Not
even close to freshly made nixtamal, so the canned hominy will do, but
I'd make sure it was Juanita's brand (also available in no. 10 cans).

I will confess to using my 5 qt pressure cooker to tenderize the meat,
but only the meat and spices. I cooked the main dish in the p/c
vessel with no lid. After a week of eating and storing in fridge,
it's better than ever.

I notice a lotta pozole con pollo, lately. Worse, it's white pozole,
not red. What is it with Whitey and chickens? Bleah!

nb