For years, both in Tucson, AZ and Omaha, NE, I've done women's Food & Memory workshops where we talk about the food of years past. Last week, I conducted such a gathering for the New Friends of Omaha Book Club, and invited some of my other friends and neighbors to join us. Family food stories floated through the air, delightful as the smell of cinnamon buns in the oven. It was pure pleasure, as we talked about kitchen disasters and terrific recipes handed down through the years. After the workshop was over and the guests left, I sat down to dwell on all the food stories told to me, not only in the workshops, but by friends and neighbors. With the fall chill in the air, I thought of my Arizona neighbor's posole. One cold day, she walked across the street with a big bowl of it and we became friends. Here's the recipe for Cecilia Medina’s Posole (apologies for my dietary changes) The recipe was handed down from her mother, Carlotta Sotomayor. Their ranch was near Northwest Hospital, west of La Cholla, around Oracle Jane Station in Tucson. When the ranch was sold to a developer, Carlotta asked that the family name be included so the development is called Sotomayor Ranch. Nowadays, people would think it was named for our Supreme Court Judge, right? Pork Loin – 2 lb. OR beef short ribs OR Ox Tail simmered in water (so I used chicken, ½ breast, ½ thighs, deboned and skinned, 2 of each, and cooked separately in chicken broth, then shredded. Added some of the broth to the stew) 4C rinsed fresh packaged hominy (the first time I couldn't find fresh so tried frozen. Didn’t like it, so next time, I used canned yellow hominy, about 6 small cans. I kept adding more because we love hominy.) This worked fine for us. 1 lb. pinto beans, clean, rinse, cook according to directions. (I used half pinto, half black, just for the fun of it and that's what I had in the cupboard) 1 chopped onion. 6 cloves chopped garlic. Oregano, salt and pepper to taste 1 small can diced tomatoes Cook meat and skim off top. Add: beans, hominy, tomatoes, onion and spices. Bring to a boil and simmer ½ day. Check liquid regularly. Add broth or bouillon if needed. This time frame takes into account the fresh hominy. Don't need to simmer so long with canned hominy. But half way through, add ½ bunch chopped cilantro. To serve stew, offer chopped cabbage, radishes, onions, cilantro, salsa and sour cream to top. Serve with tortillas. Now I'm hungry.