New Mexico-style Posole for New Years Day
- Thread starter Doug57
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- #22
Well, I lived in Texas for a lot of years and everybody there KNOWS that, "There ain't no stinkin' beans in chili!." Now I live in Colorado where green chili is sort of a local specialty. It, of course, doesn't have beans in it either.
This is is what happens when you aren't paying attention. Argh!!!
http://badgerandblade.com/vb/showthread.php/476735-How-did-Beans-Get-into-My-Dadgum-Chili
Did you ever figure out which damn Yankee snuck into your kitchen?
It was Connie.
Correction, it was [MENTION=7330]Intrigued[/MENTION]
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Okay, just for that the marriage is off!!
Our respective spouses didn't approve of it anyway.
Okay, just for that the marriage is off!!
Our respective spouses didn't approve of it anyway.
I totally agree. I don't like all this sneaking around when it comes to chili and beans...lol.
Finally got hold of some posole and got a chance to try out the recipe for Casa Chimayó's Posole. It was pdg and next time I make it, I'll have a better idea what I'm doing.
Sounds like you treat them pretty much like dried beans according to this: http://andreasrecipes.com/cook-dry-hominy-pantry/
Of course, you could just use canned ones -- I've used canned hominy in both Pork Posole and in chili and it's delicious.
Of course, you could just use canned ones -- I've used canned hominy in both Pork Posole and in chili and it's delicious.
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