SC - Cooks Pot-Luck

[Laura C. Minnick]

Need you ask?

Kiri

pat fee wrote:

> Yes according to my mundane cousin(Great-greatgrand Dad had a bit of a
> roming eye) who lives on the Navaho res. in Window Rock New Mexico, this
> dish has been a staple for as long as any one can remember. The recial
> memory, handed down from mother to daughter, is a very long one, amoung the
> people of this region.
> I have her recipe if anyone is interested.
>
>   Ldy Katherine McGuire
>
> >From: "Decker, Terry D." <TerryD at Health.State.OK.US>
> >Reply-To: sca-cooks at ansteorra.org
> >To: "'sca-cooks at ansteorra.org'" <sca-cooks at ansteorra.org>
> >Subject: RE: SC - posole?
> >Date: Fri, 21 Jul 2000 08:43:55 -0500
> >
> >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
> >
> > >
>
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