Escabeche Pozole

 Pretty simple, cooked up some beans and nixtamal. The escabeche I made last fall is getting old [I liked the first batch alot more], so I dumped the last whole 1 quart jar in. Some cabbage, cooked; normally pozole has raw cabbage. Some epazote and asafoetida to tame digestive issues. Sara wasn't big on the vinegary-ness, and I wouldn't make it this way again unless I was in the same boat, but a reasonable one shot deal.