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Subject:	Re: Friday pondering-Regional foods
From:	Jesse Wilkins <[log in to unmask]>
Reply To:	Records Management Program <[log in to unmask]>
Date:	Mon, 21 Jul 2014 10:12:11 -0600
Content-Type:	text/plain
Parts/Attachments:	text/plain (24 lines)

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
[log in to unmask]
blog: http://informata.blogspot.com
Twitter: http://www.twitter.com/jessewilkins

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