SC - posole?

[pat fee]

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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