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We are developing a listing of recipes for unusual and unique foods that you can make for that special person in your life. If you have an appropriate recipe to add to our listing, please give it to Debbie at Speck's. Scroll down to check out the recipes we have so far:

Posole

This recipe provided by Sharon Starks of "The Dawn Patrol."

Posole is a traditional Southwest American Indian dish from the pacific coast region of Jalisco. A thick soup that's usually made with pork, hominy, garlic, onion, chili peppers, cilantro, and broth.

Ingredients (Serves 4):

1 ½ -2 lbs. pork shoulder
1/2 onion stuck with 6 cloves
2 rounded Tbs minced garlic
10 peppercorns
1 tsp. cumin
oregano, big pinch
2 ½ onion, chopped
2 ½ rounded Tbs minced garlic
¼ cup olive oil
1 tsp. black pepper
1 tsp. ground cumin
1/2 tsp. cloves
1/2 tsp. Cayenne
1 green pepper, chopped
4 cans white & yellow hominy, drained and rinsed
3 to 5 cups pork broth from cooking pork shoulder
1 cup canned chopped green chilies (2 - 8 oz cans)
Salt to taste
1 cup carrots, chopped into ½" cubes
1 – 2 cups celery, chopped

2 cup sliced mushrooms s(1#)
1 can okra, chopped or (16oz frozen)
Cilantro, green onions, limes (garnish)
1 whole jalapeno, canned or fresh, chopped. 2 if you really want to breathe fire and sweat.

1) Place the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 rounded Tbs minced garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both.

2) Sauté the chopped onion, celery, carrots, green pepper, okra and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan with cloved onion (chopped). Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), mushrooms, green chilies, okra and jalapenos (optional).

3) Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. Degrease the stew, taste for salt, and serve in soup bowls.

4) This is a delicious recipe and well worth the effort to make. Garnish with cilantro, chopped green onions and quartered limes if desired.

Before you begin making this tasty treat, you need a little history lesson on the Ohio Buckeye. In 1840, William Henry Harrison, a Virginia-born Ohioan and military hero, was a candidate for the White House, but his opponents commented that he was better suited to sit in a log cabin and drink hard cider. Some of Harrison's leading supporters (in nearby Marysville, Ohio) decided to turn into a positive reference what was supposed to be a negative one. They dubbed him "the log cabin candidate," and built as his campaign emblem a log cabin made of buckeye timbers, with a long string of buckeyes decorating its walls. His campaign was successful and as a result, citizens of Ohio became known as "Buckeyes."