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From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: Bored!
Date: Fri, 2 May 2025 16:38:10 +0000
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On Fri, 2 May 2025 8:23:50 +0000, Bruce wrote:

> On 2 May 2025 07:17:37 GMT, Leonard Blaisdell
> <leoblaisdell@sbcglobal.net> wrote:
>
>>Leo's posole
>>
>>about 2 1/2 quarts of water
>>any broth from the last time you cooked spare ribs in a casserole
>>1 28 oz can of hominy (white or yellow)
>
> corn
>
>>1 10 oz can of Las Palmas red enchilada sauce (or equivalent)
>>1 pound of pork stew meat cut into half-inch cubes
>>1 small head of cabbage coarsely cut
>>juice of one lemon
>>a couple of tbsp cornstarch slurry
>
> corn
>
>>Boil and skim the pork when it foams
>>Add everything else but the cabbage, lemon and cornstarch slurry
>>During simmering, add water as needed to maintain volume
>>Simmer for three hours. More if you want
>>Add the cabbage and cook until done (about 30 minutes)
>>Add the cornstarch slurry until satisfied and, last, lemon juice
>>Done
>>Serve with corn chips, just because
>
> because what's a meal without corn, corn and corn!

Posole is corn treated with lye so the appearance of corn is not much of
a surprise in a bowl of posole.