On Monday, March 29, 2021 at 12:16:28 AM UTC-10, Leo wrote:
> 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.

Okay, I leave out the cheese next time and use can hominy. Thanks for the tips!