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Old 01-07-2012, 08:21 AM   #21
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I have been wanting to try this one for some time now. I just need the down time to do it.

Red posole for New Year's Day | Homesick Texan
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Old 01-07-2012, 09:11 AM   #22
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I haven't had this in years. What a great idea! Updating grocery list....

I found an authentic looking recipe here with several serving suggestions.

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Old 01-07-2012, 10:39 AM   #23
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Quote:
Originally Posted by Steve Kroll View Post
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.
Is the lime the same as pickling lime? The blue that I bought said treated.
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Old 01-07-2012, 10:47 AM   #24
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Quote:
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Is the lime the same as pickling lime? The blue that I bought said treated.
I had a look at their website and it appears they do sell both treated and untreated corn. I didn't know that.

I've always seen it labeled "Cal" but yes, I believe pickling lime is the same thing.
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Old 01-07-2012, 10:54 AM   #25
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Quote:
Originally Posted by forty_caliber View Post
I haven't had this in years. What a great idea! Updating grocery list....

I found an authentic looking recipe here with several serving suggestions.

.40
That's a very nice looking recipe.
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Old 01-07-2012, 10:58 AM   #26
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The "lime" is calcium hydroxide. I bought pickling lime when I was in MN a couple of years ago...so if the corn were not treated, I could use this. Slake lime is also calcium hydroxide.
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Old 01-07-2012, 11:00 AM   #27
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The "lime" is calcium hydroxide. I bought pickling lime when I was in MN a couple of years ago...so if the corn were not treated, I could use this. Slake lime is also calcium hydroxide.

If it's already been treated, just soak and cook.
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Old 01-08-2012, 07:34 AM   #28
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I used pork stock and beer, added tomatillo sauce (homemade), pork cubes, shredded pork, some tomatoes, oregano, epazote, garlic, onions, hot chili (dried-chopped--don't know which kind they were--from the garden), cilantro, lime juice, the blue hominy. It is quite good. I let it simmer for about 3-4 hours. The blue hominy doesn't get mushy.
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Old 01-08-2012, 08:00 AM   #29
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When it was cooking, the house smelled like corn chips! Still does. My dearly departed dog, Missy, smelled like corn chips when I first picked her up off the road (she was a Rhodesian RidgebackX). I have a very sensitive sense of smell--when I curl, there is a "perfume" smell...finally figured out that was part of the solution used when the guy sprays the ice. I now know why I cough at home after curling. I thought it was someone's perfume, but one of the guys mentioned it this week--it is not just me!
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Old 01-08-2012, 08:16 AM   #30
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I still have some of the corn left. I will definitely make this again, and, while in San Antonio, I will be hunting for more. Although, I must say, that Purcell Farms (the link I posted where I got the blue hominy), was very good re: shipping. I also ordered wild rice flour, French green lentils, and some mushrooms. If I recall correctly, the shipping was free to an address in the States and the order arrived in about 4 days.
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