We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I'm just back from Guadalajara where for the first time ever I had pozole. It was a little dive called "Cafe Pacifico" at Mariachi square by the Mercado Libertad.
The pozole was pork, and more a soup than a stew and it was outstanding, delicious, extraordinary.
Your recipe sounds fantastic, with only two issues. Dried or canned hominy? What real cook would ever use canola oil for anything but poisoning his mother in law or son in law? I live where the stuff is grown. Did you know it requires serious processing to stop it from being poisonous?
For anyone interested, Mercado Libertad is the biggest, dankest, darkest, skankiest, most weird, delightful and delicious food court ever. Everything from butchers hacking up a pig or a beef, to Japanese delicacies.
I am often astonished that Americans consider Mexico to be a terrible, mad, bad dangerous place. Scheisse passiert, but Mexicans are in the main a very kind and generous people.