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Pasolè

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BOWMAN53:
super easy to make, and if you add lemon juice to it, it really finishes off well. a nice belgian wheat beer pairs perfectly with it as well.

Dharma:
There's a variation up here on the Navajo Nation. Some call it mutton stew, others call it hominy stew. Very simple. You need mutton backbone with meat attached. A couple pounds. Boil that in about a gallon of water a couple hours. Salt that with a couple teaspoons of salt. Dump in a king-sized can of hominy. Boil another hour. Ready to serve with frybread. You need Bluebird brand flour to make the frybread traditional. Simple as that.

Billinthedesert:
I make mine with green chile enchilada sauce instead of red, and diced fire-roasted chilis, and will often dice up a couple of Yukon gold potatoes to add to the hominy. This is soooo good with fresh cornbread on a fall evening, and fall is coming!

Grasshopper Mouse:
Reading this thread the other day got me going on something I've never made before.
Luckily, the local supermarket chain has pork shoulder on sale for $.99 lb so I picked one up after work and got it going.
I discovered that I need a larger heavy bottom pot. I've roasted pork shoulder before but rarely boiled one. I pretty much followed the simple recipe this time and used canned enchilada sauce. Sauce from scratch will happen next time.
Everything turned out really well and it earned a thumbs-up from my girlfriend, who was pleased it wasn't too spicy for her to eat. This morning I even had some under my eggs for breakfast.
Thanks for the idea!

Guy

BOWMAN53:
awesome glad you liked it. its always better the next day.

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