FoodBanter.com - View Single Post

wrote:
>
> : In article >,
> : "jmcquown" > wrote:
>
> : > Still not
> : > impressive enough to make me want to prepare this from scratch.
>
> : I'm having a hard time thinking of anything that I'd want to
> : prepare from scratch if all I tried was a canned version. Do
> : you have access to a restaurant that serves menudo? I don't
> : care for it much myself, but I'll bet it's lots better than
> : any canned version.
>
> : You mention liking hominy. Have you tried posole? I've
> : had some in New Mexico that is one of the best soups I
> : can remember eating. I've thought of making it myself,
> : but my family aren't big on soups.
>
> : Mike Beede
>
> Posole isn't a soup, rather it's usually served as a side dish on the
> same plate as the entree. Yes it does have a thin broth with it which
> runs all over the plate, but it isn't normally thought of as a soup.
> Real(tm) posole has lots of hominy and little broth.

Must depend on where one lives. Have never had posole served to me as a
side dish. It's normally a thick soup/stew served on its own around here
(central NM). With tortillas and/or sopaipillas.