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Just cooked some posole from dried

Gretchen's picture

I haven't had hominy in 60 years probably and didn't like it then. BUT this has a really nice texture and a nice nutty taste. I am pleasantly surprised. I am making a pork and green chile posole from BA. Also DD is going to get their chef to tell me how he made his prize winning posole cakes. We shall see.

Gretchen

Gretchen
kitchengoddess's picture

(post #37220, reply #1 of 12)

I love hominy! Just hear you talking about posole makes my mouth water.  Do let us know if you get the recipe from your daughter.

Astrid's picture

(post #37220, reply #2 of 12)

Hominy is an acquired taste and the aroma is unique, I've learned to really enjoy it. I like the chewy texture of the hydrated kernels. I can usually find the packages of "fresh" hominy in the cooler section of the local store here. Once it is hydrated I like to add pulled pork and mild green chile, yum. Getting it ready to eat from the dried state is a labor of love!

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

Edited 3/15/2009 9:07 pm by Astrid


Edited 3/15/2009 9:09 pm by Astrid

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
Gretchen's picture

(post #37220, reply #3 of 12)

Well, Unbaked described that process, but all I did with this was to soak it and cook in the pressure cooker. Is there  a step before that--that either what I bought at WF has done or should I have done something else.


This is ENTIRELY different to me from canned hominey which may just be that it is not cooked to almost mush as the caned is.


Gretchen
Gretchen
Astrid's picture

(post #37220, reply #4 of 12)

Canned hominy is good too, ready to serve (I rinse first) and you are sure not to get something too chewy.

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
Olivedoc's picture

(post #37220, reply #5 of 12)

PLEASE give me your posole recipe. It sounds like one I had at a neighbors' when I had a really bad cold - it was SO soothing and tasty when I couldn't taste anything else on the table. They also used pork and chilis--base was chicken broth--I have dreamt of it since that evening!

Astrid's picture

(post #37220, reply #6 of 12)

I'm no expert in making a good posole mixture, just go by instinct. I like to use the frozen/refrigerated packaged posole as is it usually local, fresh, and good. May take a little cooking to soften up a bit.
Canned posole is almost an instant meal. I rinse it, put in a pot, and then I add slow cooked pulled pork or chicken, add salt to taste, add canned,fresh or frozen green chile, let it sizzle a little, and add some chicken broth. Let it simmer and reduce a bit until hot, and serve. I use the same method as for fresh posole. I like to make a cornmeal spoon bread to serve with it, and salad. If I have a touch of spring fever I might add some fresh cilantro from my greenhouse as a topping to a bowl.

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson


Edited 3/17/2009 8:55 pm by Astrid

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
Olivedoc's picture

(post #37220, reply #7 of 12)

I had no idea posole comes packaged or frozen. Is it with the soups on the aisle and the vegs in the freezer??

Your 'doctoring up' the store bought is a great and quick idea...thanks.

Gretchen's picture

(post #37220, reply #8 of 12)

I think this only is in the Southwest where it is much more on the menu.

Gretchen

Gretchen
Olivedoc's picture

(post #37220, reply #9 of 12)

I live in Texas. We have HEB, whole foods, central market, Randalls, Kroger. Do you get your Pozole at any of these in your area??

Gretchen's picture

(post #37220, reply #10 of 12)

No, I doubt many around here even know what posole would be--NC. You probably have it in your stores.


I did get my dried posole at WF. You can probably get that anywhere. It was done in a half hour in a pressure cooker.


Gretchen
Gretchen
Astrid's picture

(post #37220, reply #11 of 12)

It is in the refrigerated area, I think. Not always, and sometimes frozen.

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
butterflymaiden's picture

Where to buy organic posole (hominy)? (post #37220, reply #12 of 12)

 I'm actually looking to buy organic posole, the hominy.  I already have a great recipe but want to switch to all organic.  I live in LA and just returned from a visit home to NM.  I looked in every grocery store and couldn't find it.  Now I'm looking online and the only place I've found it is through Anson Mills (but they have veryhigh minimum order quantities, amounting to about $60).  Any one out there have a source??