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Old 01-06-2012, 05:25 PM   #11
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I posted something a few months ago about making posole. I finally got ahold of some dried hominy, and will be trying that out. Before that, I made fresh hominy from corn and ashes. There is a variety of dried corn they sell at the Mexican market that has huge kernels that make nice big posole. But I also tried it out on deer corn and it worked out too, just smaller and EXTREMELY corny tasting. What I like about making hominy form scratch is you can take it to any level you want: less cooked for tortillas and tamales, and more cooked for posole.
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Old 01-06-2012, 05:31 PM   #12
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I suppose canned hominy is considered an abomination...
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Old 01-06-2012, 05:40 PM   #13
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Chief--I ordered the blue posole online from Blue Corn for Posole when I was in MN in August. I assume "already treated" means that it has been properly prepared...I can't get canned or dried hominy here.
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Old 01-06-2012, 06:23 PM   #14
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I make Cook's Illustrated's version and it is delicious; http://www.cooksillustrated.com/reci...sp?docid=26456
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Old 01-06-2012, 06:30 PM   #15
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Quote:
Originally Posted by Chief Longwind Of The North View Post
Where do you get the special corn, and the food-grade lime?
I get the corn from the same place CWS linked to, Purcell Mountain Farms.

The lime can be bought in pretty much any Mexican food market. A lot of regular food markets may have it, too, but I haven't looked.
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Old 01-06-2012, 06:35 PM   #16
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I suppose canned hominy is considered an abomination...
I wouldn't think so. It goes through the same process. I've used it many times and like it.

I bought the raw corn this last year only because I wanted to see what all was involved in making it from scratch. Sort of an food experiment, if you will. It's not so much a lot of work, but it is time consuming. On top of the nixtamalization & rinsing, it takes an entire day or two of soaking to prepare the corn for the dish.
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Old 01-06-2012, 06:37 PM   #17
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I assume "already treated" means that it has been properly prepared...
I'm not so sure about that. I bought my corn from the same place, and was told that it hadn't been treated with lime. Maybe they sell both treated and untreated varieties, though.
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Old 01-06-2012, 06:41 PM   #18
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I wouldn't think so. It goes through the same process. I've used it many times and like it.

I bought the raw corn this last year only because I wanted to see what all was involved in making it from scratch. Sort of an food experiment, if you will. It's not so much a lot of work, but it is time consuming. On top of the nixtamalization & rinsing, it takes an entire day or two of soaking to prepare the corn for the dish.
OK. Good to know.

I made a posole once and didn't like it so haven't tried again.
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Old 01-06-2012, 06:51 PM   #19
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Very interesting. Until now, I'd never heard of it. I had to look it up just to see what it is:

Pozole - Wikipedia, the free encyclopedia

It sounds pretty darn good to me!
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Old 01-07-2012, 03:00 AM   #20
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I suppose canned hominy is considered an abomination...

Well then call me the Abominal Posole Queen....
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