In article .com>,
"Lin" > wrote:

> David wrote:
>
> > Maybe you're trying to tell us that you don't know what your're
> > complaining about.
>
> I don't like grits. I don't like hominy. I love the broth of pasole/
> pazole. I pick the hominy out of it. When visiting relatives in
> northern New Mexico, it iinevitably gets served by one of my aunts.
> The upside of this meal is that homemade tamales are served ...

Then make pork soup with all the ingredients except hominy. It won't be
posole. It should be a delicate and delicious pork soup though. Don't
forget a split pig's foot for gelatin (optional), and add some shredded
cabbage at nearly the very end for texture.
Without browning the pork, start by simmering roughly 3/4" pork chunks
in a reasonable amount of water for soup with the optional bifurcated
foot for four hours. After that, you may need to filter depending on
your sensibilities. I generally filter. Add salt to taste and then add
either homemade or store-bought enchilada sauce to taste too.
Anything left the next day ought to look like meat jello. When heated,
the jello dissolves completely. It's good for our fingernails, I seem to
remember.

leo

--
<http://web0.greatbasin.net/~leo/>