On 2021-03-29, 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."

The best pozole I ever ate was goat's neck (bones 'n all) served with
raw cabbage, raw peppers, raw lime, raw radishes, dried Mex oregano,
guac, and corn tortilla chips.

> I would skip the cheese. Squirt some lemon juice in to finish. I use canned
> hominy, 28 ounces?, for the stew.

The best is "Jaunita's" Rojo Pork (Rojo De Poerco) soup. They are
usually known fer their No. 10 cans of pozole (hominy) and Menudo.
Their pozole is NOT true nixtamalized (neez-tamal-ized,) maize, but it's
close enough that it's on every Mex grocer's shelf (and quite a few
U.S. grocer's shelve's).

nb