Get the latest Sole recipes from Group Recipes. http://www.grouprecipes.com/tag/sole Native Americans taught early American colonists the art of simmering dried corn in ashes and water to create what is commonly known by Southerners as hominy and by some natives in the Southwest as “pozole.” A mildly spicy Mexican soup called “posole,” made from hominy (or pozole) and diced green chilies, another Native American ingredient, delivers a novel and nourishing twist to a traditional vegetable soup. This dish could even make a great addition to a Thanksgiving dinner, in honor of corn’s rich history! http://www.grouprecipes.com/105647/green-chile-posole-soup.html I have not made this recipe yet ..need to go shopping first..!! but it should be started the day before you want to serve it... the pork needs to cool and the fat to harden on top of the broth... the recipe also suggests that you serve a nice cornbread with it.. the recipe is from Bon Appetit http://www.grouprecipes.com/105056/holiday-pork-posole.html SOLE MATANZAS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Kershaw Estate in Crandall, Texas in 1984. http://www.grouprecipes.com/100121/sole-matanzas.html SOLE WITH PARSLEY AND MINT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pittman Estate in Hurst, Texas in 1993. http://www.grouprecipes.com/96465/sole-with-parsley-and-mint.html Mexican chicken stew with hominy, cilantro and mild chilies http://www.grouprecipes.com/91226/sinaloan-chicken-posole.html Great recipe for a true aussie barbie mate :) http://www.grouprecipes.com/90221/aussie-rissoles.html Easy, delicious, vegetarian posole with black beans and corn http://www.grouprecipes.com/88971/vegetarian-posole.html DILLY SOLE FILLETS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Montgomery Estate in Crawford, Texas in 1981. http://www.grouprecipes.com/87654/dilly-sole-fillets.html A friend of mine wanted to have posole so I made this yesterday. I had never made it before but my ex-bf's grandpa (from New Mexico) used to; I remember it was delicious. If you want to make posole "blanco", just leave out the red chiles. If you want to make posole "verde" use fire roasted green chiles and tomatillos :-) http://www.grouprecipes.com/87240/posole-rojo.html This Posole recipe came from the Junior League of Albuquerque Cookbook, 1988. It is the best posole that I've ever had. The book states, "Posole is a feast day favorite among the Pueblo Indians who live along the Rio Grande River Valley. Its special flavor and character, however, have made it a year-round favorite of all New Mexicans. http://www.grouprecipes.com/84742/posole-mi-casa.html