Hi David,
Hehe I am no stranger to posole, though when I make it it generally doesn't
include pinto beans - might have to try it that way. Mine uses a pound or
so of hot green chiles, pork and hominy of course, and El Pato hot tomato
sauce. I frequently serve it over shredded cabbage with diced cotija cheese
and with a healthy shot of lemon juice.
Now y'all making me hungry - might have to get the makings for both the
spiedies and the posole! :)
--
Regards,
Jesse Wilkins, CIP, CRM, IGP
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