KP> The Mexicans make a wonderful pork stew called Pozole that contains KP> hominy, pork, chunks of chiles, onions, etc, topped with fresh chopped KP> veggies, lime juice. From DeWitt and Gerlach, Whole Chile Pepper Book: Posole is one of the ... most basic methods of preparing corn. ... The name seems to be a variation of -pozo-, Spanish for "puddle," and in Mexico the dish is spelled -pozole-. Cook first 6 ingredients over medium heat for 3 hr or until posole is tender. Add water as necessary. Add pork and cook 1/2 hr or until tender. Serve in soup bowls, accompanied by soft tortillas. Soak the 8 chiles in hot water for 15 min. Put chiles and 1 c of the water and the garlic powder in a blender and blend until smooth. Serve in a bowl on the side. Serve the onion and cilantro in bowls on the side. From: Michael Loo Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip