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.

Central New Mexico, USA, is where it's normally served as a side dish, and
is where I normally eat it if I'm not making it myself. I see you're posting
from a United Kingdom address and News servers, which indicates you're nowhere
near New Mexico!