Ted,
We started eating Pasole when in Santa fe.
It's a favorite here.
I noticed no chili's in your recipe.
We use 1 small can green chili's per pot.
Onion
1 can yellow hominy
1 can white hominy (whatever is on hand)
Pork shoulder, cubed,
Mexican oregano,
Chicken or vegetable stock


Out there doing it best I can.