Adapted from a Family Cookbook Project recipe
Jan and Eilene went to Hopi this summer and came back loving hominy. I made some Hopi beans and hominy, but I used canned corn for the dish. I bought a bag of pozole corn with the intent of making it fresh, but Eilene said she wanted Mexican pozole instead.
Note: In some American recipes it is spelled posole.
Karl’s Nayarit Pozole Roja
karllueck
Miriam
Jabberwocky Stew 