SC - Anise & Fennel

[Jenne Heise]

Posole is a hominy stew.  Traditionally, it is served topped with carne
adobado, shredded pork cooked in a chili sauce.  The hominy makes up the
bulk of the dish, the carne adobado provides flavor and meat.  The dish may
originate with the Pueblo Indians.

While you usually wind up getting chili with or without beans cooked into
it, the traditional method is to cook the chili con carne and a pot of
frijoles seperately, then serve the beans covered with the chili.  The
method has the saving grace that in lean times, you cook up a lot more
frijoles and put on just enough chili con carne to give it flavor (really
lean times, you're lucky if you get the frijoles).

I like posole and chili cooked in this manner, but it can be difficult to
find it in restaurants.  Usually, I find it in hole-in-the-wall Hispanic and
Nativo joints where they don't cater to the tourist trade.

Bear

> 
> Bear commented: 
> > As for chili con carne, it appears to originate in the area 
> that became the
> > Southwestern U.S., some time between the 17th and 19th 
> Centuries.  The
> > traditional method of preparing and serving chili is 
> similar to that of
> > posole, suggesting that it may have been a pioneer's way of 
> stretching the
> > meat.
> 
> Ok, but what is a "posole"? I guess adding chilies could be used to
> stretch the meat a bit further. If you add enough chilies, it's so
> hot you *can't* eat much. :-)
> 
> And those who are going to be at Pennsic and think you 
> *can't* add too 
> many chilies, come to the Ansteorra chili night and find out! Me?
> I think I'll just stick to the mild and medium heat intensities. I had
> too much hot chilli two years ago. Or was that the mead I had with it?
> 
> And the headcook this year is Poppa Gunthar!
> 
> -- 
> Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> Mark S. Harris             Austin, Texas           stefan at texas.net
> **** See Stefan's Florilegium files at:  
> http://www.florilegium.org ****
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