On 2021 Mar 29, , dsi1 wrote
(in >):

> I've made that. It's posole by someone that's never tasted posole. It was
> okay. Next time, I'm using canned hominy instead of posole. The dried stuff
> is too much trouble. Ha ha - just call me "gringo."

I would skip the cheese. Squirt some lemon juice in to finish. I use canned
hominy, 28 ounces?, for the stew. I even thicken the stew a bit with corn
starch to finish.
I use the juice from a previously roasted, in glass, side of pork ribs. I use
split pigs feet instead when I can find them without looking too hard.
I obtained the original recipe off of a Teasdale hominy can and adjusted to
"easy for me". Whenever I cook pork ribs, posole is sure to follow. Throw
the fatty rib liquid in the freezer until you´re ready for posole.
If ribs aren´t your thing, two split pigs feet and four hours simmering
them alone will suffice before doing anything else.